- 4
Ingredients
- 1 package (8 ounces) refrigerated crescent rolls
- 1 cup cooked chicken
- 3/4 cup coarsely chopped broccoli
- 1/2 cup (2 ounces) shredded cheddar cheese
- 1/4 cup diced red or bell pepper
- 2 tbsp mayonnaise
- 1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
- 1 small garlic clove, pressed (minced)
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 egg white, lightly beaten
- 2 tbsp slivered almonds
Preparation
Step 1
Preheat oven to 375 degrees F.
Unroll crescent rolls; separate into 8 triangles. Arrange triangles, slightly overlapping, in a circle on a Pampered Chef round baking stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone).
Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.
In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.
Spoon filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread. Bring points of triangles up over filling and tuck under dough at center to form a ring.
Lightly brush dough with egg white; sprinkle with almonds.
Bake 25-30 minutes or until deep golden brown.