Lemon Herb Chicken Ring

So good and so quick to make!

Credit: Pampered Chef

Total: 40 min
Bake: 28-30 min
Servings: 4 servings


 2 cups coarsely chopped cooked chicken
½ cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup mozzarella cheese, shredded
½ cup mayonnaise
1 teaspoon Italian seasoning
½ cup grated fresh Parmesan
¼ cup sliced almonds
2 packages (8 oz each) refrigerated crescent rolls


Preheat oven to 375’ F.

Coarsely chop chicken. Dice bell pepper. Place chicken and bell pepper into a medium bowl. Add parsley and 1 teaspoon lemon zest, and minced garlic to the bowl.

Add mozzarella cheese, mayonnaise and Italian seasoning to the mix. Add in the Parmesan cheese, reserving 2 tablespoons for the top of the ring if you choose.

Mix well.

Unroll crescent rolls, separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large stone with wide ends 3-4” inside the pan.

Spoon chicken mixture evenly over dough into a continuous circle. Bring points of the triangles up over filling and tuck under dough at the center of the ring. (Filling will show) Sprinkle remaining Parmesan cheese over ring and I like to add sliced Almonds as a nice touch.

Bake 28-30 minutes, until golden brown. Remove from oven and garnish with a little parsley.

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