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
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.
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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