- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (5 ounce) can chunk white chicken, undrained
- 1 (8 ounce) can sliced water chestnuts, drained and chopped
- 1 cup shredded Swiss cheese
- 1/2 cup chopped green onions
- 1/3 cup mayonnaise
- 1 teaspoon lemon juice
- 1/2 teaspoon curry powder
- 1/2 teaspoon garlic salt
- Paprika
- Separate crescent dough; cut each piece into four triangles. Place on greased baking sheets. In a bowl, break up chicken. Add the water chestnuts, cheese, onions, mayonnaise, lemon juice, curry powder and garlic salt; mix well. Drop by rounded teaspoonfuls onto triangles. Sprinkle with paprika if desired. Bake at 350 degrees F for 12-15 minutes or until edges are lightly browned. Serve warm.