Last night I made a Chicken Club Ring for dinner. The recipe is from Pampered Chef-which I love-and can be made in different varieties. It turned out really good and the whole family liked it (except Katelynn who's content mostly with a menu of hot dogs, chicken nuggets, and mac & cheese with hot dogs in it)!
This is what the finished product looked like: (and yes that is a Pampered Chef stone)
Chicken Club Ring:
-2 pkgs refrigerated crescent rolls
-1 cup shredded swiss cheese, divided
-2 tbsp snipped fresh parsley
-1 egg white, lightly beaten
-3 cups coarsely chopped cooked chicken
-1/3 cup mayo
-1 garlic clove, pressed
-4 slices bacon, crisply cooked, drained and chopped
-1 tsp Dijon mustard
-2 plum tomatoes
Preheat oven to 375. Combine chicken, bacon, 3/4 cup cheese, mayo, mustard, parsley, and garlic. Mix well. Lay out crescent rolls in circle, alternating long point in and out each time (this can be the tricky part-last night I did one set of 2 at a time, putting the filling in it and closing it up before moving on to the next set). Mold mixture and put into cirlce in ring. Top with tomato slices. Pull crescent roll points over to seal ring. Brush with egg white. Sprinkle remaining cheese on top and bake for 30 min or until golden brown.
Another variation for the mexican lovers: Taco Ring
-1 lb ground beef
-1 cup shredded cheddar cheese
-2 pkgs refrigerated crescent rolls
-1 cup salsa
-1 med tomato, chopped
-1/2 cup sliced pitted ripe olives
-1 pkg taco seasoning mix
-2 tbsp water
-1 med green bell pepper
-3 cups shredded lettuce
-1/4 cup chopped onion
-sour cream (optional)
Preheat oven to 375. Brown meat and onions. Combine meat, taco seasoning, cheese and water. Lay out crescent rolls in circle, alternating long point in and out each time. Put meat mixture around ring. Pull crescent roll points over to seal ring. Bake 25-30 min or until golden brown. Cut top off of green bell pepper and fill with salsa. Place in center of ring and arrange lettuce, tomato, onion, and olives around pepper. Garnish with sour cream if desired.
This is what the finished product looked like: (and yes that is a Pampered Chef stone)
Chicken Club Ring:
-2 pkgs refrigerated crescent rolls
-1 cup shredded swiss cheese, divided
-2 tbsp snipped fresh parsley
-1 egg white, lightly beaten
-3 cups coarsely chopped cooked chicken
-1/3 cup mayo
-1 garlic clove, pressed
-4 slices bacon, crisply cooked, drained and chopped
-1 tsp Dijon mustard
-2 plum tomatoes
Preheat oven to 375. Combine chicken, bacon, 3/4 cup cheese, mayo, mustard, parsley, and garlic. Mix well. Lay out crescent rolls in circle, alternating long point in and out each time (this can be the tricky part-last night I did one set of 2 at a time, putting the filling in it and closing it up before moving on to the next set). Mold mixture and put into cirlce in ring. Top with tomato slices. Pull crescent roll points over to seal ring. Brush with egg white. Sprinkle remaining cheese on top and bake for 30 min or until golden brown.
Another variation for the mexican lovers: Taco Ring
-1 lb ground beef
-1 cup shredded cheddar cheese
-2 pkgs refrigerated crescent rolls
-1 cup salsa
-1 med tomato, chopped
-1/2 cup sliced pitted ripe olives
-1 pkg taco seasoning mix
-2 tbsp water
-1 med green bell pepper
-3 cups shredded lettuce
-1/4 cup chopped onion
-sour cream (optional)
Preheat oven to 375. Brown meat and onions. Combine meat, taco seasoning, cheese and water. Lay out crescent rolls in circle, alternating long point in and out each time. Put meat mixture around ring. Pull crescent roll points over to seal ring. Bake 25-30 min or until golden brown. Cut top off of green bell pepper and fill with salsa. Place in center of ring and arrange lettuce, tomato, onion, and olives around pepper. Garnish with sour cream if desired.
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