Ingredients

Preparation

1 can (10 oz) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded cheddar cheese
1/3 cup mayonnaise1 tsp lemon zest
1/2 tsp salt
1/8 tsp ground nutmeg
2 packages (8 oz each) refrigerated crescent rolls

2.  Unroll crescent dough; separate into 16 triangles.  Arrange triangles in circle on 13" round baking stone with wide ends of triangles overlapping in the center and points toward the outside.  (there should be a 5-inch-diameter opening in the center of stone)

3.  Schoop chicken mixture evenly onto widest end of each triangle.  Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring.  (Filling will not be completely covered.)

4.  Bake 20-25 minutes or until golden brown.