chicken and broccoli ring

Chicken & Broccoli Ring


  • 2 pkg (8oz) refrigerated crescent rolls
  • 2 cups coarsely chopped cooked chicken
  • 1-1/2 cups coarsely chopped broccoli
  • 1/2 cup diced bell pepper
  • 1/3 cup mayonnaise
  • 1 tsp Dill mix or dried dill weed
  • dash tsp salt
  • 1 garlic clove, pressed
  • 1 egg white, lightly beaten
  • 1/4 cup slivered almonds


  1. Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, salt and garlic; mix well.
  2. Unroll crescent rolls and separate into 16 triangles.  Arrange triangles, slightly overlapping, in a circle on a Large Round Stone with wide ends 4 inches from the 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-inch opening.
  3. Using the Large Scoop, scoop filling evenly over dough in a continuous circle.  Bring points of triangles up over filling and tuck under dough at center to form a ring – the filling will show.  Brush with egg white.  Sprinkle with almonds.  Bake 25-30 minutes or until golden brown.