Florentine Chicken Ring

Name: Florentine Chicken Ring
Ingredients: 1 can (10 oz.) chunk white chicken, drained and flaked; 1/2 cup red bell pepper, chopped; 1 pkg (10 oz.) frozen chopped spinach, thawed and well drained; 1 cup (4 oz.) shredded cheddar cheese (sharp); 1/3 cup mayonnaise; 1 tsp lemon zest; 1/2 tsp salt; 1/8 tsp. ground nutmeg; 2 pkgs. (8 oz. each) refrigerated crescent rolls

9 ingredients

7 steps

Ingredients

1 can (10 oz.) chunk white chicken, drained and flaked
1/2 cup red bell pepper, chopped
1 pkg (10 oz.) frozen chopped spinach, thawed and well drained
1 cup (4 oz.) shredded cheddar cheese (sharp)
1/3 cup mayonnaise
1 tsp lemon zest
1/2 tsp salt
1/8 tsp. ground nutmeg
2 pkgs. (8 oz. each) refrigerated crescent rolls

Directions

1

Preheat oven to 375 degrees. Flake chicken; chop bell pepper. Add to chicken along with spinach, cheese, mayo, lemon zest, salt, and nutmeg.
2

Unroll crescent dough and separate into 16 triangles.
3

Arrange triangles in circle with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the cookie sheet.)
4

Scoop chicken mixture evenly into widest end of each triangle.
5

Bring outside points of triangle up over filling and tack under wide ends of dough at center of ring.
6

(Filling will not be completely covered.)
7

Bake 20-25 minutes or until golden brown.