Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1/2 pound bulk pork sausage1 carton (8 ounces) spreadable chive and onion cream cheese1 can (8 ounces) sliced water chestnuts, drained and finely chopped1-1/4 cups shredded Swiss cheese1-1/4 cups shredded part-skim mozzarella cheese1-1/4 cups cubed cooked chicken3 green onions, chopped2 jalapeno peppers, seeded and minced 1/4 cup finely chopped sweet red pepper1/4 cup finely chopped green pepper3 tablespoons coleslaw salad dressing2 teaspoons Worcestershire sauce1 teaspoon hot pepper sauce1/4 teaspoon pepper
Preparation
Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal.
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients.
Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.
