PAMPERED CHEF CHICKEN RING RECIPES

Steps:

• Preheat oven to 375°F (190°C). 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 Classic Batter 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 Chef’s Silicone Basting Brush; sprinkle with almonds. Bake 25–30 minutes or until deep golden brown.

Steps:

• Preheat oven to 375°F. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell pepper. Add to chicken along with 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 in the center and points toward the outside. (There should be a 5-inch-diameter opening in center of Stone.) Using Medium 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.) Bake 20-25 minutes or until golden brown. To serve, cut with Slice ‘N Serve®.