I found this poking around the Google Images search results for crescent
rolls. Looks kinda good.

From http://www.rp-l.com/show/oct02.htm
Hot Chicken Salad Ring

2 cans Pillsbury Crescent Rolls
1 can water chestnuts, chopped
3-4 green onions, sliced
6 boneless, skinless chicken breasts, cooked & chopped
1 can cream of chicken soup
3/4 cup mayonnaise
3 stalks celery, chopped
3 TBS butter
almonds, optional

Preheat oven to 375 degrees. Brown almonds in butter in an 8-inch sauté
pan. In a bowl, combine chicken, water chestnuts, green onions, cream of
chicken soup, celery, mayonnaise, and toasted almonds (You may save the
almonds to put on top of the ring right before baking if you'd rather
not have them in the chicken salad, or omit them entirely - it's
guaranteed to be good either way!).

Arrange crescent triangles in a circle on a large pizza pan (we used a
Pampered Chef "Large Round Baking Stone"), with bases overlapping in the
center and points to the outside. Sprinkle a small amount of flour onto
bases and press them together with a small roller.

Using a medium or large scoop (or spoon), scoop mixture over the rolls.
Fold points of triangles over filling and tuck under base at center
(filling will not be completely covered). Bake for 20 minutes or until
golden brown. Remove ring from the oven and slice. Serves 16.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

In article > , Dog3
> wrote:

> Melba's Jammin' > wrote in news:thisisbogus-
> :
>
> > I found this poking around the Google Images search results for
> > crescent
> > rolls. Looks kinda good.
> >
> > From http://www.rp-l.com/show/oct02.htm
> > Hot Chicken Salad Ring
> >
> > 2 cans Pillsbury Crescent Rolls
> > 1 can water chestnuts, chopped
> > 3-4 green onions, sliced
> > 6 boneless, skinless chicken breasts, cooked & chopped
> > 1 can cream of chicken soup
> > 3/4 cup mayonnaise
> > 3 stalks celery, chopped
> > 3 TBS butter
> > almonds, optional
> >
> > Preheat oven to 375 degrees. Brown almonds in butter in an 8-inch sauté
> > pan. In a bowl, combine chicken, water chestnuts, green onions, cream
> > of
> > chicken soup, celery, mayonnaise, and toasted almonds (You may save the
> > almonds to put on top of the ring right before baking if you'd rather
> > not have them in the chicken salad, or omit them entirely - it's
> > guaranteed to be good either way!).
> >
> > Arrange crescent triangles in a circle on a large pizza pan (we used a
> > Pampered Chef "Large Round Baking Stone"), with bases overlapping in
> > the
> > center and points to the outside. Sprinkle a small amount of flour onto
> > bases and press them together with a small roller.
> >
> > Using a medium or large scoop (or spoon), scoop mixture over the rolls.
> > Fold points of triangles over filling and tuck under base at center
> > (filling will not be completely covered). Bake for 20 minutes or until
> > golden brown. Remove ring from the oven and slice. Serves 16.
>
> These sound easy and great for finger food. Do you have any idea if they
> can be served at room temp?
>
> Michael


It's not a "they." It's an it. Did you look at the picture? Entree.
Knife and fork.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

Dog3 wrote on 02 Oct 2005 in rec.food.cooking

> Well IT looks like it is to be sliced into serving slices. Can *they* be
> served at room temp is what I was asking.
>
> Michael
>

It's cooked food...serve it at what ever temp you like. Personally I think
this recipe would taste best warm.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article > , Dog3
> wrote:

> Melba's Jammin' > wrote in
> :
>
> > In article > , Dog3
> > > wrote:
> >
> >> Melba's Jammin' > wrote in news:thisisbogus-
> >> :
> >>
> >> > I found this poking around the Google Images search results for
> >> > crescent
> >> > rolls. Looks kinda good.
> >> >
> >> > From http://www.rp-l.com/show/oct02.htm
> >> > Hot Chicken Salad Ring
> >> >
> >> > 2 cans Pillsbury Crescent Rolls
> >> > 1 can water chestnuts, chopped
> >> > 3-4 green onions, sliced
> >> > 6 boneless, skinless chicken breasts, cooked & chopped
> >> > 1 can cream of chicken soup
> >> > 3/4 cup mayonnaise
> >> > 3 stalks celery, chopped
> >> > 3 TBS butter
> >> > almonds, optional

> >> These sound easy and great for finger food. Do you have any idea if
> >> they can be served at room temp?
> >>
> >> Michael
> >
> >
> > It's not a "they." It's an it. Did you look at the picture? Entree.
> > Knife and fork.
>
> Well IT looks like it is to be sliced into serving slices. Can *they* be
> served at room temp is what I was asking.
>
> Michael

Heck, you can probably do anything you want to with it. But it *looks*
to me (and judging by its name) that it will be best presented hot on a
plate, eaten with a knife and fork. I look at the ingredients and see
messy and not-finger food. But, hey -- YMMV.
--
-Barb, <http://www.jamlady.eboard.com> Updated 9-26-05

On Mon, 03 Oct 2005 02:26:40 GMT, Dog3 wrote:

> Well, I was hoping. I'm tired of the same old chicken finger food. Back to
> google I go. Thanks anyway.

Have you ever tried Thai Chicken Wraps
http://www.foodnetwork.com/food/reci..._25866,00.html
or have you been there, done that?