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

Instructions

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.