Hot Chicken Salad Ring                  


Ingredients:
1 1/2 c. diced cooked chicken
1 (8 oz.) can pineapple tidbits, drained
1/3 c. mayonnaise
1/4 c. diced celery
1/4 c. chopped almonds
1/4 c. diced green pepper
salt and pepper to taste
1 can refrigerator crescent rolls
1 egg, beaten

Method:
Combine chicken, pineapple, mayonnaise, celery, almonds, green pepper and salt and pepper to taste in bowl; toss lightly. Set aside. Separate rolls into 8 triangles. Arrange triangles on greased cookie sheet in circle with bases overlapping and tips pointing outward. Spoon chicken salad in ring around bases of triangles, packing firmly to insure ring shape. Fold triangle tips over filling and tuck under bases. Brush with egg. Bake at 350 degrees for 25 to 30 minutes or until golden. Serve hot.