Wednesday, September 8, 2010

Baking Stone Chicken Wreath by Tamara Wyatt


1 can (10 oz.)

Chunk White Chicken; drained and flaked

½ cup

Red Bell Pepper; chopped

1 small bunch

Broccoli; chopped

1 cup

Colby-Jack Cheese; shredded

1/3 cup


1 tsp.

Lemon Juice

½ tsp.


2 pkgs. (8 oz.)

Pillsbury Crescent Rolls


Mix ingredients. Arrange crescent roll triangles into a circle or “sun” pattern on baking stone. Wide ends of triangles should overlap in the center with points facing toward the outside. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of the ring. (Filling will not be completely covered.) Bake at 375°for 20-25 minutes or until golden brown.

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