Buffalo Chicken Ring

Ingredients

• 4 oz. Cream Cheese (1/2 of an 8 oz. package)
• 1/4 cup Hot Sauce
• 1/4 cup Ranch Dressing
• 3 Cups of Shredded Cooked Chicken
• 1 Cup Cheddar Cheese
• 2 Cans of Refrigerated Crescent Rolls

Combine the cream cheese, hot sauce and ranch dressing. Add in the shredded chicken and cheese. Mix well.

I found the easiest way to shred chicken is to use either my KitchenAid Stand  Mixer or my handheld mixer.

            

Roll out your Crescent rolls on a pizza pan. 

Pro tip from being a Pampered Chef consultant... place your pizza pan on a wide can so that the edges of you crescent rolls can hang off the edge.

Scoop the filling evenly onto the crescent rolls. Tuck the tip of the crescent roll over the filling and into the larger edge of the triangle.

Bake 375 for 25 minutes or until crescent roll is golden.

Chicken and Broccoli Ring - PamperedChef

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
slivered almonds

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.

Breakfast Ring

Ingredients:
1 Tbsp butter
1 1/2 cups frozen chopped broccoli
1/4 cup chopped onion
3oz cream cheese
6 eggs
1/4 cup milk
1/4 tsp salt
1/8 tsp pepper
3/4 cup cubed cooked ham
1/2 cup shredded cheddar cheese
2 cans (8 oz each) crescent dinner rolls

Heat oven to 375 degrees. In 10-inch nonstick skillet, melt butter over medium heat. Add broccoli and onion; cook 2 to 3 minutes, stirring frequently, until tender.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in eggs, milk, salt and pepper until well combined. Add egg mixture to vegetables in skillet; cook over medium heat, stirring occasionally. When eggs are set but still moist, stir in ham and cheese.

Unroll cans of the dough; separate into 16 triangles. Arrange triangles on large round stone with short side of the triangles toward the center of the circle, overlapping into wreath shape and leaving a 4 inch hole in center.Spoon egg mixture onto widest part of dough.

Pull end points of triangles over filling and tuck under dough in center to form ring - some filling may be visible.

Bake 25 to 30 minutes or until deep golden brown. Serve warm.

My suggestion: add more ham and also sprinkle some cheese on the top after you remove it from the oven