Apr 11, 2010
Chicken & Broccoli Wreath
Chicken and Broccoli Wreath
2 cups coarsely chopped cooked chicken
1 1/2 cups chopped fresh broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp dried dill weed
1/4 tsp salt
1 garlic clove
1 egg white, lightly beaten
1/4 cup slivered almonds
Preheat oven to 375. In bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill weed, salt and garlic; mix well.
Scoop filling over desired shape (shown below); finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown. Makes 8 servings
2 packages of refrigerated crescent rolls
Seperate into 16 triangles. Arrange 8 triangles on a large round stone with wide ends 3 inches from edge of baking stone and points towards the outside. (points will extend off the edge of the baking stone.) Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. (points will overlap in center.) Press seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles. Only seal about 2 or 3 inches wide. Using a scoop, scoop filling over dough in a continuous circle. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (filling will show). Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first. Continue as recipe directs above.
*This dish is simple and easy. Filling can be made the day before if pressed for time and the sandwiches are good warm or cold as leftovers.