| 1 1/2 c. diced cooked chicken |
| 1/4 c. chopped celery |
| 1/4 c. chopped green pepper |
| 1/4 c. chopped onion |
| 1/2 c. frozen peas, thawed |
| salt and pepper |
| 1/3 c. mayonnaise |
| 8 oz. can crescent dinner rolls |
| 1/4 c. shredded cheddar cheese |
| 4 slices bacon, cooked and crumbled |
| 1 egg, beaten |
| 10.5 oz. can asparagus tips, drained |
Combine first 7 ingredients, mix well, and set aside. Separate crescent rolls into triangles. Arrange 4 triangles on a greased baking sheet with the points outward and the bases forming a square in the center of the pan. Arrange remaining 4 triangles over the first 4 triangles with the points outward and the bases forming a second square at a 45° turn over the first square. Press overlapping part of triangles to mash bases and form a 2" circle in the center of the pan. Spoon chicken mixture onto crescent pinwheel, forming a ring. Sprinkle with cheese and bacon. Bring points of triangles over the chicken mixture and secure tips under the edges of the circle, stretching triangles as necessary. Brush with beaten egg. Bake at 350° for 25 minutes or until crust is golden brown. Garnish with heated asparagus tips.