This recipe is from Live. Love. Eat. — a blog to which I recently subscribed.  This was soo good, that I couldn’t resist sharing it and giving you the link to the blog where you can find other mouth-watering recipes.  I have also tried her Chicken Florentine Sandwiches and can’t wait to attempt the Mexican Chicken Crostada.

(pictures are also compliments of Live. Love. Eat.)  Check her out!

Baked Crescent Almond Chicken

2 cups shredded Rotisserie chicken (or canned if you prefer)
1 pkg frozen spinach, thawed & drained
1/2 bell pepper, chopped
1 cup grated extra-sharp Cheddar cheese
2 cloves garlic, minced
1/2 cup mayonnaise
1/4 tsp salt
2 pkg. crescent rolls
2 tblsp sliced almonds

Put cooled chicken pieces into a large bowl. Add spinach, bell pepper, cheese, garlic, mayonnaise & salt. Mix well. Place crescent rolls on greased cookie sheet, leaving triangles of dough attached to each other. Pinch seams of dough together to make a larger rectangular-shaped dough. Place the chicken mixture in a log shape down the center of the dough rectangle, leaving dough on each side. Cut with a knife diagonally from the chicken mixture to the edge of the rectangle on each side, making 1-2 inch strips that are still attached to the dough under the chicken mixture.

Before I started the criss crossing I folded over the edges of the top & bottom of the rectangle.