Chicken Salad Crescent Ring Food

CHICKEN CLUB BRUNCH RING

Steps:

• In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese., Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. , Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough., Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.

FLORENTINE CHICKEN RING

Steps:

• 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.

CHICKEN SALAD RING

Steps:

• Sprinkle gelatin over cold water in a large saucepan; let stand 1 minute.
• Cook over low heat, stirring until gelatin dissolves; remove from heat.
• Stir soup and next 4 ingredients into gelatin mixture.
• Chill until mixture is the consistency of unbeaten egg white.
• Fold in chicken, celery, pickle relish, and pimento.
• Spoon into a lightly oiled 6-cup mold; cover and chill until firm.
• Unmold onto a lettuce-lined plate.
• Cut into slices and serve.

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:

• 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.

CHICKEN SALAD CRESCENT BAKE

Steps:

• Unroll the crescent rolls and place on the bottom of an ungreased cookie sheet to form an 11 x 7 inch sheet.
• Press the perforations together to seal. In a medium-sized bowl, make a chicken salad by combining the cream cheese, mayonnaise, celery, chicken, salt and pepper.
• Spread the chicken salad lengthwise down the middle third of the crescent roll dough. With a pair of scissors, cut the remaining dough into one inch wide strips, being careful not to cut into the chicken salad.
• Fold the strips criss-cross style over the chicken salad. Bake in a 400°F oven until golden brown, between 15 to 20 minutes. Brush with melted margarine, cut into slices and serve hot.

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.

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 CORDON BLEU CRESCENT RING

Steps:

• Preheat oven to 375°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside and wide ends overlapping. Press overlapping dough to seal., In a large bowl, mix the remaining ingredients. Spoon across wide ends of triangles. Fold pointed ends of triangles over filling, tucking points under to form a ring (filling will be visible)., Bake 15-20 minutes or until golden brown and heated through.