Lemon Herb Chicken Ring
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°F. Coarsely chop chicken.
Dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest
lemon to measure 1 teaspoon zest. Cut lemon into thin
slices; cut slices in half and set aside for garnish.
Add 2 tablespoons of the parsley, lemon zest, garlic, mozzarella cheese,
mayonnaise and seasoning mix to a bowl; mix well. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add
remaining cheese to chicken mixture; mix well.
Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on Large Round Stone with
wide ends 4 inches 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-inch opening.
Spoon chicken mixture 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.) Sprinkle remaining Parmesan cheese
over ring. Bake 28-30 minutes or until golden brown. Remove from oven;
garnish with lemon slices and remaining parsley.
Yield: 8 servings
Nutrients per serving: Calories 450, Total Fat 30 g, Saturated Fat 8 g,
Cholesterol 45 mg, Carbohydrate 24 g, Protein 19 g, Sodium 740 mg,
Fiber 0 g
Cook's Tip: If desired, 1 can (10 ounces) chunk white chicken, drained
and flaked, can be substituted for the chopped cooked chicken.