1

bag (10 oz) frozen microwavable mixed vegetables

2

cups shredded cooked chicken

1

can (10.75 oz) condensed cream of chicken soup

1

tablespoon milk

1

teaspoon salt

1/4

teaspoon pepper

2

cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

1

Place oven rack in center position. Heat oven to 375°F.

2

Cook frozen vegetables in microwave as directed on bag. Cool 1 to 2 minutes. Pour into medium bowl. Add chicken, soup, milk, salt and pepper; stir to combine. Set aside.

3

Separate 1 can of dough into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.

4

Separate dough from second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.

5

Carefully spoon chicken mixture around center of dough; shape into a ring leaving about 1/2 inch of dough in the center.

6

Pull overhanging dough from outer edge towards center and over filling. Tuck and pinch dough under middle.

7

Bake 20 to 22 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving platter or cutting board. Cool 10 minutes before slicing.