°1/2 cup bell peppers, chopped
°1/2 cup broccoli, chopped
°1/4 c water chestnuts, drain & chop
°1/4 c onion, chop
°6 oz. cooked chicken breast, chopped
°1 can cream of chicken
°1 cup grated cheddar cheese
°2 (8 oz) packet. refrigerated croissants


Preheat oven 350ºF.
Chopping bell pepper, broccoli, water chestnuts, onion & chicken. Combine all ingredients except croissants in medium bowl. (I sautéed my peppers, onion and broccoli first to bring out the flavor.
Unroll the croissants and arrange the triangles in a circle on a cookie sheet, with the wide part of triangle being center of the circle & tips sticking out. It will look like  sun.  

After arranging the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling over. After pushing the centers more, the circle in the middle ended up being about 2″ or less. Spoon filling mixture on dough, in  circle. 

Fold points of triangle on the filling towards the center. (Filling will not be completely cover.) . Bake for 25 to 30 minutes or until golden brown. Let cool slightly before serve.