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Florentine chicken ring recipe pampered chef

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Florentine chicken ring recipe pampered chef

Ingredients

  • 1 can (10 ounces) chunk white-colored chicken, drained and flaked
  • 1/2 cup red bell pepper, chopped
  • 1 package (10 ounces) frozen chopped green spinach, thawed and well drained
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/3 cup mayonnaise
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 2 packages (8 ounces each) refrigerated crescent rolls

Directions

Preheat oven to 375F. In Classic Batter Bowl . flake chicken with Pastry Blender . Using Food Chopper . chop bell pepper. Increase chicken together with green spinach, cheese, mayonnaise, lemon zest, salt and nutmeg mix well. Unroll crescent dough separate into 16 triangles, Arrange triangles in circle on Medium Round Stone with Handles with wide ends of triangles overlapping within the center and points toward the outdoors. (There must be a 5-inch-diameter opening in center of Stone.) Using Medium Scoop . scoop chicken mixture evenly onto largest finish of every triangular. Bring outdoors points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling won't be completely covered.) Bake 20-25 minutes or until golden brown. For everyone, cut with Slice ‘N Serve® .

Yield:

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