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.

Dessert Fruit Pizza

1 package (18 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
4 cups of assorted fruit, such as sliced:
      strawberries
      kiwi
      bananas
      peaches
  or
      blueberries
      raspberries

Preheat oven to 350 degrees. For the crust, shape cookie dough into a ball. Place dough in center of a round pizza pan (we used Pampered Chef's "Large Round Baking Stone"); flatten slightly with palm of hand. Using a lightly floured roller, roll out dough to a 12-inch circle, about 1/4-inch thick. Bake for 18-20 minutes or until light golden brown; cool 10 minutes.

Carefully loosen cookie from the pan. Cool completely. For the topping, combine cream cheese and sugar in a bowl and mix well. Spread mixture evenly over top of cookie. Slice strawberries, peeled kiwi or bananas using an egg slicer. Slice the peaches.

Arrange fruit over cream cheese mixture. Refrigerate. Cut into 16 wedges with a pizza cutter (Pampered Chef's works real well! wink, wink). Yields 16 servings.