This is one of Luke's favorites, it is so good. The flaky crescent crust and the warm, cheesy filling. This is really good reheated as well.
The recipe comes from Pampered Chef: All The Best
Chicken & Broccoli Ring
Use 2 (8 oz.) packages of refrigerated crescent rolls for the ring.
Filling:
The recipe comes from Pampered Chef: All The Best
Chicken & Broccoli Ring
Use 2 (8 oz.) packages of refrigerated crescent rolls for the ring.
Filling:
2 cups coarsely chopped cooked chicken (or one large can of chicken)
1 1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 red bell pepper, diced
1/3 cup mayo
2 tsp. dill mix (I used Hidden Valley Ranch Dip mix)
1/4 tsp. salt
1 clove of garlic, pressed
1 egg white, beaten
1/2 cup of slivered almonds
Preheat oven to 375 degrees. Mix all the filling ingredients together. Arrange crescent rolls into the desired shape, spoon filling onto the dough and roll up edges. Brush dough with egg white. Sprinkle with almonds. Bake 25-30 minutes until crust is golden brown.
1 1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 red bell pepper, diced
1/3 cup mayo
2 tsp. dill mix (I used Hidden Valley Ranch Dip mix)
1/4 tsp. salt
1 clove of garlic, pressed
1 egg white, beaten
1/2 cup of slivered almonds
Preheat oven to 375 degrees. Mix all the filling ingredients together. Arrange crescent rolls into the desired shape, spoon filling onto the dough and roll up edges. Brush dough with egg white. Sprinkle with almonds. Bake 25-30 minutes until crust is golden brown.
I love making these! They are so scrumptious and (I agree) make really good leftovers.
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