Chicken and Broccoli Ring

Pampered Chef has the Chicken and Broccoli Ring recipe in their cookbook, stoneware inspirations. However, they no longer sell the book, so I am providing the recipe (as written) below.

Chicken and Broccoli Ring

1 pkg (8 oz) refrigerated crescent rolls
1 c coarsely chopped cooked chicken from Balsamic & Onion Roast Chicken
3/4 c coarsely chopped broccoli
1/2 c (2 oz) shredded cheddar cheese
1/4 c diced red bell pepper
2 T mayonnaise
1 t Pantry All-Purpose Dill Mix
1 small garlic clove, pressed
1/8 t salt
1 egg white, lightly beaten
2 T slivered almonds

1. Preheat oven to 375 degrees F. Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on Small Round Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 3-inch opening.
2. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; mix well.
3. Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Lightly brush dough with egg white using Pastry Brush; sprinkle with almonds. Bake 25-30 minutes or until deep golden brown.

Yields: 4 servings

The Pampered Chef (2005) stoneware inspirations, Addison, IL: The Pampered Chef, Ltd.

It goes fast!

Here is my version:

Chicken and Broccoli Ring

2 pkg of 8 oz refrigerated crescent rolls
2 c chopped cooked chicken (or turkey)
1 10 oz bag of frozen broccoli florets
1 c shredded cheddar cheese
6 T mayo
2 t dill mix (or dill weed)

1 t minced garlic

1. Preheat oven to 375 degrees F. Unroll crescent rolls, separate into triangles, and arrange triangles, overlapping, in a circle on a large round stone. The ends should hang over the edge and there should be a small opening in the center.
2. Microwave frozen broccoli for a few minutes. Pour chicken and broccoli into mixing bowl and use a food chopper to chop them up into small pieces or place them in a blender (I used my in-laws Ninja and it was great!) to chop them quickly.

How it should look when you complete step 4.

3. Return chopped broccoli and chicken to mixing bowl and add cheese, mayo, dill mix, and garlic. Stir to combine ingredients. (If the mixture is too dry, add more mayo.)
4. Scoop mixture onto crescent rolls and mold into a circular mound. (Use your hands. It's easy and fun to play with your food!)
5. Fold crescent roll points over the ring. Bake for 25 minutes.

I did not use enough mayo (4 T.) when I made it this week. It tasted fine, but was a little dry.

Kid Friendly- My kids always eat this and it's a great way to include veggies in a one-dish meal.

Turkey Substitute- This is great with leftover turkey from Thanksgiving too!