* Ingredients .

° 1/2 cup chopped pepper
° 1/2 cup chopped broccoli
° 1/4 cup water chestnuts, drained and chopped
° 1/4 cup chopped onion
° 6 oz. Chickeen breast cook & chop
° 1 box cream chicken soup
° 1 c shredded cheddar-cheese
° 2 (8 oz) refrigerated-crescent rolls

* Methods : 

Heat oven 350 degrees f .
Chop peppers, broccoli, water chestnuts, onions and chicken. Combine all ingredients except for the crescent rolls in a medium bowl. (I sauté the peppers, onions, and broccoli first to bring out some flavor.)
Unroll the crescent moon and arrange the triangles in a circle on the cookie sheet so that the wide part of the triangle is the center of the circle and the points come out. It will look like the sun.  After I arranged the rolls, I pushed my hand slightly in the middle to create more room for the stuffing rooms on them. After I pushed the centers more, the circle in the middle ended up being about 2 or smaller. Pour the filling mixture over the dough, in the form of a circle. Fold the triangle points over the filling in the middle. (The filling will not be completely covered.) Pinch to close. Bake for 25-30 minutes or until golden brown. Leave to cool slightly before serving.