Monday, September 24, 2007

Florentine Chicken Ring

1 can (10 oz.) chunk white chicken, drained 1 t. lemon zest
½ red bell pepper, chopped 1/3 c. mayonnaise
4 oz. shredded cheddar cheese 1/8 t. nutmeg
1 10 oz. pkg. frozen, chopped spinach, thawed & drained
2 packages refrigerated crescent rolls
Preheat oven to 375 . Mix chicken, spinach, cheese, mayo, lemon zest, bell pepper, salt and nutmeg. Unroll crescent roll dough; separate into 16 triangles. Arrange triangles in a circle on 13” round Pampered Chef stone. Have the wide ends of the triangles overlap in the center and point to the outside. Scoop chicken mixture evenly into the widest part of each triangle. Bring outside points of triangles over filling and tuck under wide ends of dough at center of ring (filling will not be completely covered). Bake 20-25 minutes or until golden brown.

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