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Florentine Chicken Ring Recipe
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 package (10 oz.) frozen chopped spinach, thawed and well drained
1 cup shredded cheddar cheese
1/3 cup mayonnaise
1 tsp. lemon zest
1/2 tsp. salt
1/8 tsp. ground nutmeg
2 pkg. refrigerated crescent rolls
Flake chicken. Add chopped bell pepper, spinach, cheese and mayo, lemon zest, salt and nutmeg. I also added a small onion chopped, along with some fresh garlic. I didn't have a lemon so I didn't do the zest and the nutmeg was upstairs and I was downstairs, so I didn't add that either. Oh, and I don't salt much of anything. So I didn't salt it. Unroll crescent dough; separate into triangles. Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside. 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. Filling WILL NOT be completely covered. Bake in a preheated 375°F oven for 20-25 minutes or until golden brown. Yield: 8 servings.
Approximately 400 calories and 27 grams of fat per serving.
From The Pampered Chef Stoneware Sensations Cookbook pg. 45
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