Preheat oven to 375 degrees
Ingredients:
2 cups cooked cubed chicken
1 16 oz. can of whole kernel corn well drained
1 16 oz. can black beans well drained
1/4 cup sweet green onion diced
1 cup red bell pepper diced
1 jalapeno finely chopped and seeded
1 cup spinach finely chopped
1 envelope of your favorite taco seasoning
1 cup shredded Monterey cheese
In large mixing bowl combine all above ingredients, set aside:
1 cup shredded cheddar cheese
Two 8 oz. cans crescent rolls keeping in fridge until ready to use as it rolls out better.
1/4 cup melted unsalted butter
Salsa or hot sauce of choice
Start by making a sunshine shape. Get the crescent rolls out of the fridge and place on a large baking sheet, arranging them unrolled, using the wide part of triangle in the center to form a circle, overlapping each about an inch on the last laid crescent roll, tip facing outward.
Spoon the mixed ingredients on the center wide part of the circle, mounding up and topping with the one cup of cheddar cheese. Fold all the sunshine tips back over the filling, from the outside in, tucking them under to secure for baking. Small gaps are fine.
Brush on the melted butter and bake for 20 to 30 minutes until golden brown and cheese is melted. Find a bowl that fits the center of the wreath, fill it with salsa, serve and enjoy!
