PAMPERED CHEF CRESCENT ROLL RECIPES RECIPES

Steps:

• First you want to preheat your oven to 375 degrees.
• Next, either use shredded rotisserie chicken or just dice/chop the cooked chicken up.
• Now you need to chop up the fresh broccoli. The smaller the pieces the faster it will cook. Just ensure you have consistently chopped broccoli so you don't have some pieces that are not done.
• Also, dice up your bell pepper. I usually use a red, yellow or orange pepper.
• Grab a large bowl. Toss in the diced or shredded chicken, broccoli, cheese, bell pepper, garlic, dill and mayo.
• Stir well to combine.
• On a baking sheet, pizza pan or baking stone, take two cans of crescent roll dough and lay them out so that the pointed ends face outwards from the pan and the straight line of the ends are slightly overlapping each other to form a circle in the center of your pan.
• I use two cans of crescent rolls because I want one ring to feed as many people as possible.
• Begin to scoop the chicken and broccoli filling on top of the crescent rolls making a circle just as you see in the image. You are placing the filling closer to the flat edge of the dough.
• Now, take the pointed end of the crescent rolls and fold it over the top of the filling and tuck it into the inside of the ring.
• It does not have to be perfect. This is a super forgiving recipe.
• Brush the top with egg white and pop it in the oven for 25 to 30 minutes or until the dough is a deep golden brown.
• Serve it up.

Steps:

• Preheat oven to 375*F.
• In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.
• Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).
• Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.
• Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.
• Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.
• Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.
• Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.
• Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.
• Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese.
• Bake 25-30 minutes or until golden brown. Enjoy!.