Spicy Italian Crescent Ring
Spicy Italian Crescent Ring Ingredients 2 cans (8 oz) Pillsbury™ refrigerated crescent dinner rolls 1/2 cup well drained roasted red bell peppers (from a jar) 8 slices provolone cheese, halved...
Forum Discussion
Those Pillsbury crescent rolls are great. Here's another recipe. Any more out there?
Florentine Chicken Ring
1 can (10 ounces) chunk white chicken
drained and flaked.
½ cup red bell pepper, chopped
1 package (10 ounces) frozen, chopped
spinach, thawed and well-drained.
1 cup (4 ounces) shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
½ teaspoon salt
1/8 teaspoon ground nutmeg
2 packages (8 ounces each) refrigerated
crescent rolls.
(Hint: To remove excess moisture from thawed spinach, hold it over the sink and squeeze it with your hands.) .
Preheat oven to 375 degrees. Combine chicken, spinach, cheese, mayonnaise, pepper, lemon zest, salt, and nutmeg; mix well. Unroll crescent dough; separate into16 triangles. Arrange triangles in circle on 13” round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of stone.
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 the ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown
Florentine Chicken Ring
1 can (10 ounces) chunk white chicken
drained and flaked.
½ cup red bell pepper, chopped
1 package (10 ounces) frozen, chopped
spinach, thawed and well-drained.
1 cup (4 ounces) shredded cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
½ teaspoon salt
1/8 teaspoon ground nutmeg
2 packages (8 ounces each) refrigerated
crescent rolls.
(Hint: To remove excess moisture from thawed spinach, hold it over the sink and squeeze it with your hands.) .
Preheat oven to 375 degrees. Combine chicken, spinach, cheese, mayonnaise, pepper, lemon zest, salt, and nutmeg; mix well. Unroll crescent dough; separate into16 triangles. Arrange triangles in circle on 13” round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of stone.
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 the ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown
