Saturday, November 20, 2010

Weekend Yummy
Chicken Wreath

2 (8 oz) packages refrigerated crescent rolls
2 cups cooked chicken meat, diced
1 cup fresh broccoli, chopped
1/2 cup red bell pepper, chopped
1 clove garlic, minced
1 cup cheddar, shredded
1/2 cup mayo
2 teaspoons dried dill weed
1/4 teaspoon salt
2 tablespoons slivered almonds
1/4 cup onions, diced
1 egg white, beaten

Preheat oven 350 degrees.

In a large bowl, mix together garlic, cheese, mayo, dill, and salt. Toss in the chicken, broccoli, red bell pepper, almonds, and onion. Arrange crescent rolls on a 12 inch pizza pan, forming a ring with the skinny pointed ends facing the outer edge of pan and the wide ends overlapping in the center. Scoop the mixture into the widest portion of the triangle. Fold the points of the triangles over the filling and tuck them under the base at the center (the filling will not be completely covered). Brush the dough with the egg white.

Bake 25-30 minutes or until golden brown.

Just in time for the holidays. :-)

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2 comments:

Jessie said...

I made this for Christmas today! It was so good!!!! Totally making this again and experimenting with ingredients and spices!

Missy said...

yayyy awesome! :-D