Recipe

I made this a couple nights ago, and kept meaning to post the recipe on here, then life just got hectic as usual, and never got around to it. Jer and I really liked this. This is the second time I've made it. I actually got the recipe from a Pampered Chef party that I hosted a few years ago. It's pretty yummy. And I don't typically eat broccoli, but I eat it when I fix this. On the chicken and broccoli, I cut those up real fine using pampered chef's food chopper. That works really well, so there's no really big "chunks" in it. The recipe calls for bell pepper, and I don't put that in, due to my own picky tastes. :) Oh, and this last time, I did keep off the slivered almonds, due to the kids' high nut allergy.

The kids were "helping" me make this, this last time, and Isaiah saw me take it out of the oven, and looked at it, and said "it looks like a Christmas tree!!!" (I think he meant, Christmas wreath, but got his words mixed up). :)

Enjoy!

Chicken and Broccoli Ring

2 (8oz) pkgs refrigerated crescent rolls
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup (4oz) shredded cheddar cheese
½ cup diced red bell pepper
½ cup mayonnaise
2 teaspoons Pantry All-Purpose Dill Mix or dried dill weed
¼ teaspoon salt
1 garlic clove, pressed
1 egg white, lightly beaten
¼ cup slivered almonds

Preheat oven to 375F. In bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, salt and garlic; Mix well.

Unroll 2 (8oz) packages of refrigerated crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on cookie sheet or a large round stone with wide ends 4 inches from edge- (points will extend off the edge of the cookie sheet or baking stone) Roll wide ends of dough towards center to create a 5-inch opening.

Using a 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. (filling will show)

Brush with egg white, sprinkle with almonds and bake 25-30 minutes or until golden brown.

Yield: 8 servings