Florentine Chicken Ring
An extremely popular brunch ring that features a savory filling of cooked chicken, cheddar cheese, chopped spinach, bell pepper and seasonings.
- 1 can (10 ounces) chunk white chicken, drained and flaked
- 1/2 cup red bell pepper, chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 cup (4 ounces) shredded cheddar cheese
- 1/3 cup mayonnaise
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 packages (8 ounces each) refrigerated crescent rolls
Preheat oven to 375°F. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell pepper. Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles, Arrange triangles in circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch-diameter opening in center of Stone.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown. To serve, cut with Slice ‘N Serve®.
- 8 servings
Nutrients per serving:
Approximately 400 calories and 27 grams of fat per serving
To remove excess moisture from thawed frozen spinach, hold it over the sink and squeeze it with your hands.
For maximum flavor, use sharp cheddar cheese instead of a mild or medium cheddar.