Assuming you already know how to make the “wreath” with your crescent rolls… if not, e-mail me and I will send it to you. Chicken & Broccoli Filling 2 cups coarsely chopped cooked chicken 1 1/2 cups coarsely chopped broccoli 1 cup (4 ounces) shredded cheddar cheese 1/2 cup diced red bell pepper 1/3 cup mayo 2 teaspoons Pantry All-Purpose Dill Mix […]
Written on Monday, August 4th, 2008 by theodoresaunders :: 0 comments to this post
Assuming you already know how to make the “wreath” with your crescent rolls… if not, e-mail me and I will send it to you.
Chicken & Broccoli Filling
2 cups coarsely chopped cooked chicken
1 1/2 cups coarsely chopped broccoli
1 cup (4 ounces) shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayo
2 teaspoons Pantry All-Purpose Dill Mix or dried dill weed
1/4 teaspoon salt
1 garlic clove, pressed
1 egg white, lightly beaten
1/4 cup slivered almonds
1. Preheat oven to 375 degrees F. In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayo, seasoning mix, salt and garlic; mix well.
2. Scoop filling over desired shape (in your case, the “wreath”); finish shape as directed. Brush with egg white. Sprinkle with almonds. Bake 25-30 minutes or until golden brown.
Yield: 8 servings
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