Chicken Ring Food

BBQ CHICKEN RING RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C).
• In a large bowl, combine shredded chicken, red onion, and BBQ sauce.
• Place a small bowl, filled with mozzarella cheese, in the middle of a greased baking pan and arrange crescent dough triangles around the bowl with the smallest angle on the outside.
• Sprinkle ½ of the cheese along the inside of the ring and spoon BBQ chicken mixture on top of the cheese, also in a circular shape. Top with the rest of the mozzarella.
• Lay the top of the triangle over the filling and repeat until the all of the triangles have been wrapped around the filling.
• Bake for 25 minutes or until golden brown.
• Cut into pieces and serve with choice dressing in a bowl in the middle.
• Enjoy!

CHEESY BUFFALO CHICKEN RING RECIPE BY TASTY

Steps:

• In a bowl, mix cream cheese and hot sauce until smooth.
• Mix in chicken and Monterey Jack cheese.
• Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
• Layer half of the Mozzarella on each triangle closest to the ring.
• Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
• Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
• Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
• Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
• Enjoy!

BACON-CHICKEN CRESCENT RING

Steps:

• Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° until golden brown, 20-25 minutes.

BUFFALO CHICKEN CRESCENT RING

Steps:

• Preheat the broiler. Line a baking sheet with foil.
• Toss the chicken with 1/4 cup hot sauce and 1/4 teaspoon salt in a medium bowl. Transfer to the prepared baking sheet and broil, turning halfway though, until cooked through, about 20 minutes. Reduce the oven to 375 degrees F.
• Meanwhile, mix the Monterey Jack, cream cheese, blue cheese dressing and remaining 1/4 cup hot sauce in a large bowl to combined. Chop the chicken into 1/2-inch cubes and fold into the cheese mixture.
• Remove the foil from the baking sheet, turn the sheet over and spray the back with nonstick cooking spray. Unroll both cans of dough and separate into 16 triangles. Place a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the most pointed ends are facing outward; your dough should look like a giant sun.
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle the blue cheese on top and remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom layer of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles; there will be some gaps where you can see the chicken mixture.
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more hot sauce, blue cheese dressing, carrots and celery.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN RING

Steps:

• Preheat oven to 375 degrees.
• Cook chicken in pressure cooker. Once it starts to giggle slowly turn heat on low and allow to giggle for 20 minutes.
• While chicken is cooking, chop broccoli, onion, and parsley and combine in bowl.
• Cook bacon and allow to cool, then crumble and add to veggie mixture.
• Add cheese, mayo, mustard, and lemon juice to bowl and mix well.
• Once chicken is done, shred and stir into your veggie mix. Set aside.
• On a cookie sheet or large stone pan, unroll crescent rolls and mash together seams (join the 2 packets at the ends).
• Spoon mixture down the center third of the pastry, cut horizontal strips on both sides and braid them over the mixture.
• Separate egg, only keeping the white and brush over the top of braid.
• Bake for 30 to 35 minutes or until golden brown.

CHICKEN RING

Steps:

• In a large mixing bowl, combine chicken, cream of chicken and onion soups, broccoli, bacon bits, and cheese. (substitute cream of mushroom soup for onion if desired, then add chopped onion).
• Open cans of crescent rolls and divide them. On a round cookie sheet or stone, lay them in a ring. pointy side facing out, leaving a hole in the middle. Press firmly around to form groove for mixture to go into.
• Spoon mixture into groove of crescent rolls. Pile it high!
• Fold pointy ends of crescent rolls over top of the mixture, so that points meet in the middle hole.
• Bake in preheated oven of 350°F for 30 minutes or crescent rolls are brown.

CHEESY CHICKEN RING

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl. Add chicken, cheese and celery; mix lightly.
• Separate dough into 16 triangles. Arrange triangles, slightly overlapping, on large baking sheet with short sides of triangles forming 5-inch circle in center of baking sheet. Spoon chicken mixture onto triangles near center of baking sheet. Bring points of triangles up over filling, then tuck under dough in center to secure. (Filling will not be completely covered.)
• Bake 20 min. or until golden brown.

CHICKEN CLUB BRUNCH RING

Steps:

• Preheat oven to 375°F.
• In a bowl, combine mayonnaise and mustard.
• Snip parsley.
• Chop onion.
• Add parsley and onion to mayonnaise mixture; mix well.
• In a 2 quart bowl, flake chicken with a fork.
• Chop bacon.
• Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
• Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
• Scoop the chicken mixture evenly onto widest end of each triangle.
• Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
• Slice tomatoes, cut slices in half.
• Place 1 tomato half over filling between openings of ring.
• Bake 20 to 25 minutes or until deep golden brown.
• Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
• Using a v-shaped cutter, cut around bell pepper.
• Separate halves; remove membrane and seeds.
• Fill with remaining mayonnaise mixture; place in center of ring.
• Arrange lettuce around the pepper.

BUFFALO CHICKEN RING

Steps:

• Preheat oven to 375°F.
• In small bowl, mix cream cheese and hot sauce until smooth. Mix in chicken and shredded cheese just until combined.
• Unroll both cans of dough; separate into 8 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. (Dough will overlap; half of each triangle will hang over edges of cookie sheet. Dough ring should look like a sun.).
• Spoon cream cheese mixture on the half of each triangle closest to center of ring. Top with blue cheese crumbles.
• Bring each dough triangle hanging over side of pan up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
• Gently separate dough perforations on top until filling peeks through.
• Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

BAKED SPINACH ARTICHOKE CHICKEN RING

Steps:

• Preheat oven to 350ｺF.
• In the meanwhile, cook your cubed chicken breast in a frying pan coated with cooking spray over med-high heat for about 6 minutes until juices run clear.
• Combine all ingredients except crescent rolls in medium bowl.
• Unroll crescent rolls and arrange triangles in a circle on a 15" round baking stone (or round pizza pan) with the bases overlapping in center and points toward the outside.
• Scoop filling mixture onto widest portion of each triangle (I use a cookie scoop to put rounded scoops all the way around). Pull the point of each triangle over filling and tuck under base at center. (Filling will not be completely covered and it will look like a wreath when you are finished.).
• Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.