Lemon Herb Chicken Ring

Name: Lemon Herb Chicken Ring
Yield: 8 servings
Ingredients: 2 cups coarsely chopped cooked chicken; 1/2 cup diced red bell pepper; 3 tbsp (45 mL) chopped fresh parsley, divided; 1 lemon; 2 garlic cloves, pressed; 4 oz (125 g) mozzarella cheese, grated (1 cup/250 mL); 1/2 cup (125 mL) mayonnaise; 1 tsp (5 mL) Italian Seasoning Mix or Rosemary Herb Seasoning Mix; 2 oz (60 g) Parmesan cheese, finely grated (1/2 cup/125 mL), divided; 2 pkg (8 oz/250 g each) refrigerated crescent rolls

This ring is bursting with flavor and so simple to put together!

Ingredients

2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tbsp (45 mL) chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
4 oz (125 g) mozzarella cheese, grated (1 cup/250 mL)
1/2 cup (125 mL) mayonnaise
1 tsp (5 mL) Italian Seasoning Mix or Rosemary Herb Seasoning Mix
2 oz (60 g) Parmesan cheese, finely grated (1/2 cup/125 mL), divided
2 pkg (8 oz/250 g each) refrigerated crescent rolls

Directions

Preheat oven to 375°F (190C). Coarsely chop chicken using Salad Chopper. Dice bell pepper. Place chicken and bell pepper in Classic Batter Bowl.Chop parsley using Manual Food Processor. Zest lemon using Adjustable Zester to measure 1 tsp (5 mL) zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
Add 2 tbsp (30 mL) of the parsley, lemon zest, garlic pressed with Garlic Press, mozzarella cheese, mayonnaise and seasoning mix to a 3-qt (2.8-L) Plastic Mixing Bowl; mix using Small Mix 'N Scraper®. Grate Parmesan cheese using Adjustable Double Grater. Reserve 2 tbsp (30 mL) 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 with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Using Baker's Roller®, roll wide ends of dough toward center to create a 5-inch opening.
Use the Large Stainless Scoopto 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 Tips:

If desired, 1 can (10 ounces) chunk white chicken, drained and flaked, can be substituted for the chopped cooked chicken.

If desired, 1 teaspoon Rosemary Herb Seasoning Mix can be substituted for the Italian Seasoning Mix.