Florentine Chicken Ring

My friend, Molly, made this for many-a-baby shower (we were in a married student ward) and it was always a hit!

1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls

*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.

*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.