12 oz. cooked chicken, chopped (2 cups - about 3 cooked boneless skinless chicken breast halves, I used two from my grocery stores deli to save time)
1 C. broccoli, chopped
1/2 C. red bell pepper, chopped
1 clove garlic, pressed
4 oz. sharp Cheddar cheese, shredded (1 cup)
1/2 C. mayonnaise
2 pkg. (8 oz. each) refrigerated crescent rolls
1 egg white, lightly beaten
This is from the All the Best Pampered Chef recipe book... with some tweaks...
Preheat oven to 375ºF.
Chop chicken, broccoli, red bell pepper and place into mixing bowl. Add garlic, cheese, and mayonnaise into bowl. Mix well.
Unroll the 2 packages refrigerated crescent rolls; separate into16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone, I put a large can good under my stone to elevate it.) Roll wide ends of dough toward center to create a 5-inch opening.
Using Large Scoop, scoop filling evenly over center of dough in a continuous circle.
Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.)
Brush egg white over dough.
Sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.