Chicken & Broccoli Ring

My husband said that his mom used to make this all the time, but this was my first attempt at it. I thought it turned out pretty good! It took me some time to put it together (probably because it was my first time making it), but it was definitely worth the effort!

I like having the whole dinner all bundled up in this one dish. It was really good! I thought the dill added a lot of flavor and paired really well with the chicken. The only thing I had trouble with was tucking the points under the dough at the center of the ring. I tried a couple different ways to get the points tucked, but I had some trouble! Everything turned out fine, but I have yet to figure out the best way to do that part. That was the only tricky part to the recipe though - everything else was really easy to put together. The recipe says to bake for 25-30 minutes, but I ended up only baking mine for 20 minutes. The dough was fully cooked and golden brown after only 20 minutes and I didn't want to burn it, so just keep an eye on it while it bakes!

A few notes from the cookbook - 1) Dill weed is an herb with a fresh, distinctive flavor and has been used in cooking for thousands of years. Use it in salad dressings, breads, sauces and vegetables, 2) Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired, and 3) The Small Round Stone is the perfect size to prepare personal pizzas and smaller quantities of food for smaller families.

Chicken & Broccoli Ring
Pampered Chef Stoneware Inspirations
Published by The Pampered Chef, Ltd. in 2005.

Prep time: 20 minutes  Bake time: 25-30 minutes  Yield: 4 servings

1 package (8 oz) refrigerated crescent rolls
1 cup coarsely chopped cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 oz) shredded cheddar cheese
1/4 cup diced red bell pepper
2 tbsp mayonnaise
1 tsp Pantry All-Purpose Dill Mix
1 small garlic clove, pressed
1/8 tsp salt
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375°F. Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on Small Round Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll wide ends of dough toward center to create a 3-inch opening.
2. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; mix well.
3. Using Large Scoop, scoop filling 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.) Lightly brush dough with egg white using Pastry Brush; sprinkle with almonds. Bake 25-30 minutes or until deep golden brown.