This is an adaptation from a Pampered Chef Recipe and a great way to use up an extra cooked chicken breast. In this case, I boiled mine in broth for 30 minutes while preparing a soup. I recommend serving it with a clear-broth (i.e. non-cream) soup or a salad for a full meal.
Steve gave it the “make again” stamp of approval. He described it as almost like eating loaded garlic bread. He was also impressed with the presentability (i.e. good for guests).
- package Crescent Rolls, reduced fat
- 1 chicken breast (cooked), diced
- 1 broccoli head, florets separated
- 1 med red pepper, diced
- 1/3 cup red onion, minced
- 2 Tbs Greek Yogurt
- 2 garlic cloves, minced
- .25 grated parmesan cheese
- 2 Tbs slivered almonds
This will taste great with asparagus or spinach with goat cheese/feta instead of broccoli & parmesan.
– Substitute dill or basil as the spices to change the flavours.
– Penny-cut the broccoli stalk and freeze for soup.
– You could create a square-base with braided top instead of a ring and cook it on a baking tray (using a silicon mat or parchment paper). Arrange all the triangles into a rectangle, fill the middle 1/3 and then cut the outer thirds into horizontal strips. Twist and lay across towards the centre for a similar effect.
- Preheat oven to 375F
- Sprinkle stone pizza dish with 1Tbs cornmeal. Unroll crescent rolls and arrange triangles overlapping in a circle, then roll or press the dough slightly to bind.
- Combine greek yogurt, garlic, cheese, and spices. Spread evenly on the ring and sprinkle with almonds. Prepare chicken and vegetables. Arrange on the ring.
- Fold over the edges of the triangles to partially cover the mixture. Bake until golden brown (about 25-30 minutes).