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My review
Florentine Chicken Ring
38
Lemon Pepper
"Wonderful for brunch or even as a light dinner. We have this every Christmas morning!"
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Ingredients
40 m servings 414Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat an oven to 375 degrees F (190 degrees C).
- Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
- Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.
Footnotes
- Cook's Note
- For maximum flavor, use sharp cheddar cheese instead of a mild or medium cheese.
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
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Reviews
Read all reviews 2831 Ratings
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Most helpful positive review
5/20/2010
I *cannot* believe that no one else has tried this recipe!! It is SO EASY and SO GOOD, it was one of the first things to go at my dinner party. Will make this again.
Most helpful critical review
8/31/2010
First of all, this turned out beautifully. It's a dish I'd happily serve for brunch *except* it was insanely salty. I followed the recipe exactly and the end result was almost inedible. I might ...
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5/20/2010
I *cannot* believe that no one else has tried this recipe!! It is SO EASY and SO GOOD, it was one of the first things to go at my dinner party. Will make this again.
7/24/2010
This deserves at least 6 stars! I used leftover Beer Butt Chicken instead of canned. Also prepared some basic chicken gravy, thinking that it might be dry... not so. It was moist yet with a c...
7/18/2011
This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the ...
10/12/2011
I love this recipe...especially for its flexibility. I've made it as is, but since then I've started omitting the lemon zest and nutmeg and adding some chopped onion and minced garlic instead. ...
11/13/2010
Very Good! I've made the similar Pampered Chef recipe before but prefer this as it uses spinach instead of broccoli, and no can of soup! I agree with the other reviewer that says this does NOT n...
8/30/2010
VERY easy, and so tasty! I used frozen chicken that I cooked and shreaded instead of canned. I will make this again!
8/30/2011
Made this for the first time last night, though I did make some changes as per other suggestions. Did NOT use canned chicken (yuck). Used chicken breasts I boiled for about 10 minutes until th...
1/1/2012
Great recipe-my friends and family including a picky husband really liked this.
10/25/2011
This recipe is simple and speedy! Taste great. I use this as a light dinner or lunch. 6-stars!