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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

Florentine Chicken Ring - Pampered Chef Recipe

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This recipe for Florentine Chicken Ring - Pampered Chef is from John Paul the Great Home Educators Cookbook Project, 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 (10 ounce) can chunk white chicken, drained and flaked
1/2 cup chopped red bell pepper
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded Cheddar cheese
1/3 cup mayonnaise
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
2 (8 ounce) packages refrigerated crescent rolls
Directions:
Directions:
1. Preheat an oven to 375 degrees F (190 degrees C).
2. Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside.
3. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
4. Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 min
Personal Notes:
Personal Notes:
We love this recipe. It doubles well.
I have to use my hands to get the filling in the shape of a ring.
Red Peppers are a must, really adds to the recipe.

 

 

 

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