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Posted by carol - November 20, 2004 08:50 AM
Florentine Chicken Ring-Pampered Chef
**An extremely popular brunch ring that features a savory filling of cooked chicken, cheddar cheese, chopped spinach, bell pepper and seasonings.***
1 can (10 oz) chunk white chicken, drained and flaked (I would also use baked chicken breast, if you had it already made).
1/2 cup red bell pepper, chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 packages (8 oz each) refrigerated crescent rolls
1. Preheat oven to 375 degrees. In a 2 Qt bowl, flake chicken with a food chopper. Chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well.
2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" round baking pan/stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of the Stone/baking pan).
3. Using a spoon/medium cookie dough scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
4. Bake 20-25 mins or until golden brown.
Florentine Chicken Ring-Pampered Chef
**An extremely popular brunch ring that features a savory filling of cooked chicken, cheddar cheese, chopped spinach, bell pepper and seasonings.***
1 can (10 oz) chunk white chicken, drained and flaked (I would also use baked chicken breast, if you had it already made).
1/2 cup red bell pepper, chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 packages (8 oz each) refrigerated crescent rolls
1. Preheat oven to 375 degrees. In a 2 Qt bowl, flake chicken with a food chopper. Chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well.
2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" round baking pan/stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of the Stone/baking pan).
3. Using a spoon/medium cookie dough scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
4. Bake 20-25 mins or until golden brown.