Thursday, November 17, 2011

Chicken and Broccoli Ring (Pampered Chef)

  Picture 149

1 package (8 ounces) refrigerated crescent rolls
1 cup cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup diced red bell pepper
2 tbsp mayonnaise
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
1 small garlic clove, pressed (minced)
1/8 tsp salt
1/8 tsp pepper
1 egg white, lightly beaten
2 tbsp slivered almonds
1. Preheat oven to 375 degrees F.  Unroll crescent rolls; separate into 8 triangles.  Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).  Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.  This part sounds kinda tricky the first time you do it, but it's not so bad.  Take a look at the photos above for some help, if you need it.
2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
3. Using a ice cream scoop, scoop filling evenly over dough in a continuous circle.  Make sure filling is evenly spaced/spread.  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; sprinkle with almonds.  Bake 25-30 minutes or until deep golden brown.

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