Chicken & Veggie Wreath

This is my attempt at a Pampered Chef recipe I had years ago at a party. I found this recipe online and just tweaked it a bit. It was really easy and at least a change from our normal suppers. I actually made twice as much filling as I should have, and hoped it would freeze well for next time. I'm not going to put amounts as you can just eyeball with what preferences you have. But in the end you'll need about 2 cups of filling.

The original recipe called for 2 crescent roll packages which would make for an obviously larger wreath. If anyone has a different recipe for this type of meal, I'd love it or share your ideas in the comments. If anyone has any other pizza stone recipes, I'd love em. The original recipe also had broccoli in it with NO celery or carrots. I also thought adding chopped deli ham would be good too. I'm not sure if I folded the points in as lovely as you're supposed to, so bear with my photos.

Ingredients:
Red Bell Pepper
Water chestnuts
Green Onion
Cooked Chicken Breast
Celery
Carrots
Salt & Pepper
Cream of chicken soup (just enough to slightly moisten it, you don't want it soggy)
Grated Cheese (i used some leftover Mexican mix and then some cheddar)
1 (8 oz.) pkg refrigerated crescent rolls

Preheat oven to 350 degrees.

Chop (I used my chopper) all the veggies and shred the chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a cirlce on a 15" baking stone (I happened to use one but I'm guessing you could just use a cookie sheet or pizza pan) with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triange over filling and tuck under base at center. (Filling will not be completely covered) Bake 25-30 minutes or until golden brown (I did mine for 25 minutes). Cut into wedges and serve warm.