Saturday, October 17, 2009

ITALIAN CHICKEN RING (Pampered Chef)



2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.
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2 comments:

  1. MaryFebruary 22, 2014 at 12:45 PM

    Looks yummy!

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  2. AnonymousNovember 14, 2015 at 2:12 PM

    I made a cheat version of this. My filling was simply two 12.5 oz cans of white chicken breast chunks (drained), one 22 oz jar of Prego Alfredo Sauce, one cup of shredded Italian Five Cheese, and 1/2 tsp of McCormick Italian Seasoning. This was enough filling for 2 rings, so I froze the other half of the mixture to use another night. I followed the rest of the directions for this recipe, and the ring baked beautifully. Thank you for the inspiration!

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