Lemon Herb Chicken Ring

Ingredients

• 2 cups coarsely chopped cooked chicken


• 1/2 cup diced red bell pepper


• 2 tablespoons chopped fresh parsley, divided


• 1 lemon


• 2 garlic cloves, pressed


• 1 cup (4 ounces) shredded mozzarella cheese


• 1/2 cup mayonnaise


• 1 teaspoon Italian Seasoning Mix


• 1/2 cup (2 ounces) grated fresh Parmesan cheese


• 2 packages (8 ounces each) refrigerated crescent rolls

Instructions

1. Preheat oven to 375°F. Coarsely chop chicken. Dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.


2. Add 2 tablespoons of the parsley, lemon zest, garlic, mozzarella cheese, mayonnaise and seasoning mix to a bowl; mix well. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.


3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 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 5-inch opening.


4. Spoon chicken mixture 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.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.

Preparation time: 15 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 8