Lemon Herb Chicken Ring

By gnikylime

Ingredients

• 2 c. coarsely chopped cooked chicken
• 1/2 c. diced red bell pepper
• 3 T. chopped fresh parsley, divided
• 1 lemon
• 2 garlic cloves, pressed
• 1 c. shredded mozzarella
• 1/2 c. mayo
• 1 t. Italian seasoning
• 1/2 c. grated fresh Parmesan cheese, divided
• 2 packages (8 oz. each) refrigerated crescent rolls

Details

Servings 8
Cooking time 28mins

Preparation

Step 1

1. Preheat oven to 375F. Coarsely chop chicken. Dice bell pepper. Place chicken and bell pepper in bowl. Chop parsley. Zest lemon to 1 t. zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
2. Add 2 T. of the parsley, lemon zest, garlic, mozzarella, mayo, and seasoning mix to batter bowl and mix. Reserve 2 T. of the Parmesan and add the remaining cheese to chicken mixture; mix well.
3. Unroll crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a baking stone with wide ends 4 in. from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5-in. opening.
4. Spoon mixture evenly over dough in a continuous circle. Bring points of triangle up over filling and tuck under dough at center of ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28 - 30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.