MMMMM----- Recipe via Meal-Master (tm) v8.01
  Categories: Poultry, Mexican, Casseroles
       Yield: 8 servings
     3/4 lb Velveeta Mexican Pasteurized
            -Process Cheese Spread
            With Jalapeno Pepper, cubed
     1/2 c  Sour cream
     1/4 ts Garlic salt
       2    Eggs, separated
       2    - 10 oz pkg frozen chopped
            -spinach, thawed, well
       3 c  Chopped cooked chicken
     1/4 c  Chopped red or green bell
       1    4 oz can sliced mushrooms,
       2    8 oz cans refrigerated quick
            -crescent dinner rolls
   In a 3 quart saucepan, combine process cheese, sour cream and garlic
   salt; stir over low heat until cheese is melted. Remove from heat.
   Beat egg yolks thoroughly; reserve 1 Tbsp for glaze. Gradually, stir
   in remaining egg yolks into cheese mixture. Cool. Beat egg whites
   until stiff peaks form; fold into cheese mixture. Add remaining
   ingredients except dough; mix lightly. Unroll one can of dough; press
   into bottom and sides of a greased 12 oven proof skillet, pressing
   perforations together to seal. Spread spinach mixture over the dough.
   Unroll the second can of dough; separate into eight triangles.
   Loosely, twist each triangle at the pointed end. Arrange dough
   triangles on the spinach mixture, pointing ends towards center. Seal
   outer edges to crust. Brush dough with the reserved egg yolk. Bake @
   375 degrees for 35 to 40 minutes or until egg mixture is set. Makes 8