Baked Spinach Artichoke Chicken Ring

If you like spinach artichoke dip, you値l love this appetizer. It's a twist on one of our family favorite Pampered Chef recipes. Presentation is awesome and if you serve it to guests, they are sure to ask for the recipe before they leave!!! Totally perfect to serve in a buffet of appetizers for a party. . .it's so different and absolutely has the WOW factor. You could also easily serve it as a main course. . .it's up to you!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 1 (10 ounce) box frozen chopped spinach, thawed and squeezed
• 1 (13 ounce) can artichokes (not marinated)
• 2  tablespoons onions, chopped
• 6  ounces  uncooked boneless skinless chicken breasts, cut into & # 65405, inch cubes
• 2⁄3 cup  fat-free cream of mushroom soup
• 1  tablespoon reduced sodium soy sauce
• 1⁄2 cup  shredded monterey jack pepper cheese (may substitute sharp cheddar)
• 1⁄2 cup  freshly grated parmesan cheese
• 2 (8 ounce) packages  refrigerated reduced-fat crescent rolls

Directions

1. Preheat oven to 350ｺF.
2. In the meanwhile, cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear.
3. Combine all ingredients except crescent rolls in medium bowl.
4. Unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone (or round pizza pan) with the bases overlapping in center and points toward the outside.
5. Scoop filling mixture onto widest portion of each triangle (I use a cookie scoop to put rounded scoops all the way around). Pull the point of each triangle over filling and tuck under base at center. (Filling will not be completely covered and it will look like a wreath when you are finished.).
6. Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.