Florentine Chicken Ring

By chefkk

Ingredients

• 1 can (10 ounces) chunk white chicken, drained and flaked
• 1/2 cup red bell pepper, chopped
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup (4 ounces) shredded chedder cheese
• 1/3 cup mayonnaise
• 1 teaspoon lemon zest
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 2 packages (8 ounces each) refrigerated crescent rolls

Details

Servings 8

Preparation

Step 1

-Preheat oven to 375 degrees
-In classic 2 quart 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 13" round baking stone with wide ends of triangles overlapping in the center and points toward the outside (There should be a 5" diameter opening in center of stone)
-Using medium stainless steel 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