Chicken Puff Bravo - cooking recipe

Ingredients

3/4 lb. Velveeta Mexican pasteurized process cheese spread with jalapeno pepper, cubed
1/2 c. sour cream
1/4 tsp. garlic salt
2 eggs, separated
2 (10 oz.) pkg. frozen chopped spinach, thawed, well drained
3 c. chopped cooked chicken
1/4 c. chopped red or green pepper
1 (4 oz.) can sliced mushrooms, drained
2 (8 oz.) cans Pillsbury refrigerated quick crescent dinner rolls

Preparation

In 3-quart saucepan, combine process cheese spread, sour cream and garlic salt; stir over low heat until process cheese spread is melted.
Remove from heat.
Beat egg yolks thoroughly; reserve 1 tablespoon for glaze.
Gradually stir remaining egg yolks into cheese mixture.
Cool.
Beat egg whites until stiff peaks form; fold into cheese mixture.
Add remaining ingredients.