CHICKEN CORN SALSA CRESCENT This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Corrigan Estate in Justin, Texas in 1992. 3 cans crescent rolls or puff pastry cut in triangle crescent size 1 bell pepper chopped fine 1 cup frozen corn 1/2 cup sour cream 1 onion chopped fine 4 cloves garlic minced fine 1/2 cup salsa 1/2 cup pepper jack cheese 2 teaspoons Cajun seasoning 2 cups chopped cooked chicken 1 egg beaten In a medium saucepan saut� vegetables for 15 minutes then add frozen corn and salsa. Cook 5 minutes longer. Add sour cream and mix well. Add chicken and seasonings. Heat this thoroughly and then add shredded cheese and set aside to cool. Arrange crescent rolls on parchment paper fitted onto a cookie sheet or a pizza pan. You should have the big part of the crescent towards the middle and the point part towards you with an empty circle in the middle. Fill the wider part of the pastry with the meat mixture. Take pastry and fold them over the middle. Stretch pastry so it can cover the ring well or use scraps to fill the holes. Beat an egg and brush over the ring. Bake at 350 for 35 minutes.