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Chicken Puff Bravo

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN PUFF BRAVO
 Categories: Mexican, Poultry
      Yield: 8 Servings
 
    3/4 lb Velveeta Mexican Pasteurized
           -Process Cheese Spread
           With Jalapeno Pepper,cubed
    1/2 c  Sour cream
    1/4 ts Garlic salt
      2    Eggs,separated
      2    10 oz pkg. frozen chopped
           -spinach,thawed,well drained
      3 c  Chopped cooked chicken
    1/4 c  Chopped red or green bell
           -pepper
      1    4 oz can sliced
           -mushrooms,drained
      2    8 oz cans refrigerated quick
           -crescent dinner rolls
 
  In a 3 quart saucepan, combine process cheese, sour cream and garlic
  salt; stir over low heat until cheese is melted. Remove from heat.
  Beat egg yolks thoroughly; reserve 1 Tbs for glaze. Gradually, stir
  in remaining egg yolks into cheese mixture. Cool. Beat egg whites
  until stiff peaks form; fold into cheese mixture. Add remaining
  ingredients except dough; mix lightly. Unroll one can of dough; press
  into bottom and sides of a greased 12" oven proof skillet, pressing
  perforations together to seal. Spread spinach mixture over the dough.
  Unroll the second can of dough; separate into eight triangles.
  Loosely,twist each triangle at the pointed end. Arrange dough
  triangles on the spinach mixture, pointing ends towards center. Seal
  outer edges to crust. Brush dough with the reserved egg yolk. Bake @
  375 degrees for 35 to 40 minutes or until egg mixture is set.
  
  Makes 8 servings.
 
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