Chicken and Broccoli Ring

1 package (8 ounces) refrigerated crescent rolls
1 cup cooked chicken
3/4 cup coarsely chopped broccoli
1/2 cup (2 ounces) shredded cheddar cheese
1/4 cup diced red bell pepper (my note: mom subbed green peppers)
2 tbsp mayonnaise
1 tsp Pampered Chef Pantry All-Purpose Dill Mix (or dried dill)
1 small garlic clove, pressed (minced)
1/8 tsp salt
1/8 tsp pepper
1 egg white, lightly beaten
2 tbsp slivered almonds

1. Preheat oven to 375 degrees F. Unroll crescent rolls; separate into 8 triangles. Arrange triangles, slightly overlapping, in a circle on a PC Small Round Baking Stone with wide ends 3 inches from edge of baking stone (points will extend off the edge of the baking stone). Roll (or use fingers to press) wide ends of dough toward center to create a 3-inch opening.

2. In a medium bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, garlic, salt, and pepper and mix well.

3. Using a ice cream scoop, scoop filling evenly over dough in a continuous circle. Make sure filling is evenly spaced/spread. 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.

Pampered Chef