1 package (12oz.) frozen spinach soufflé
1 cups cooked, cubed chicken
1 can (2.8oz.) French-fried onions
1/2 cup shredded parmesan cheese
Heat spinach soufflé according to package directions. Meanwhile, in a small bowl, combine the chicken, onions and parmesan cheese; set aside.
Unroll crescent dough; separate into eight triangles. Arrange on an ungreased 12″ round baking pan or pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping.
Stir soufflé into chicken mixture; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375° for 11-13 minutes or until golden brown.