Chicken & Broccoli Ring

This recipe is so versatile, you could substitute ham & swiss or you could make it vegetarian by omitting the meat altogether!

2 packages (8 ounces) refrigerated crescent rolls (I used multigrain)
2 cups coarsely chopped cooked chicken
1 cup broccoli, chopped
1 cup shredded cheddar cheese (I used light Old Cheddar)
1/2 cup diced red bell pepper

1/2 cup mayonnaise (I used light)
1 teaspoon dried dill
1 garlic clove, minced
1/4 tsp salt
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F.  Unroll crescent rolls; separate into 16 triangles.  Arrange triangles, slightly overlapping, in a circle on Large Round Stone (Large greased pizza pan) 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 bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, minced garlic and salt; mix well. 

3.  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; sprinkle with almonds.  Bake 25-30 minutes or until deep golden brown. 

Makes 8 servings.
(Recipe adapted from "The Pampered Chef : stoneware inspirations" copyright 2005)