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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chicken & Broccoli Ring Recipe

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This recipe for Chicken & Broccoli Ring is from Recipes from the Dahl House, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package -8 oz. refrigerated crescent rolls
1 cup coarsely chopped cooked chicken (used leftover grilled chicken)
¾ cup coarsely chopped broccoli
½ cup or 2 oz shredded cheddar cheese
¼ cup diced red bell pepper (optional)
2 tbsp mayonnaise
1 tsp Hidden Valley Ranch Dressing Mix
1 small garlic clove, pressed
⅛ tsp salt
1 egg white, lightly beaten
2 tbsp slivered almonds (optional)
Directions:
Directions:
Preheat oven to 375°F. Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on Personal Size Round Stone with wide ends 3" (7.5 cm) from edge of baking stone (points will extend off the edge of the baking stone.). Roll wide ends of dough toward center to create a 3" (7.5 cm) opening.

In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; mix well.

Using Large Scoop, scoop filling evenly over dough in a continuous circle. 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 using a basting brush; sprinkle with almonds. Bake 25–30 minutes or until deep golden brown.

This is a great recipe to use up leftover chicken and broccoli.
Number Of Servings:
Number Of Servings:
4

 

 

 

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