Chicken Ring

Donna Brown


This is a super easy quick fix for a light supper or an appetizer. You can easily double the ingredients and use a larger pizza pan.

★★★★★ 2 votes


8 oz. tube crescent rolls (i use the lower fat crescent rolls)
1/2 c
cooked chicken, shredded or 5 oz. can deboned and shredded chicken
3 slice
cooked and chopped bacon, or 1/2 package real bacon pieces
1/2 c
monterey jack, cheddar, or mozzarella shredded cheese
1/2 c
real mayonnaise (i use mayo with olive oil)
1 Tbsp
dijon mustard
1 - 2 tsp
dried parsley or 1 tablespoon fresh chopped parsley
1 Tbsp
fresh green onions, chopped finely
roma tomato, cut into enough wedges to place in open slits of ring


1Preheat oven to 375°. Spray 8 inch round pizza pan with cooking spray.
2In a small bowl, combine mayo, mustard, parsley and onion. Mix well. Add chicken, bacon, parlsey, onions and most of the cheese, saving some for the top, if you choose to, if not add all the cheese. Mix well.
3Open crescent rolls and unroll dough. Separate dough into triangles and arrange them in a circle with the wide ends in the center of the baking pan. Spoon chicken mixture evenly onto the wide ends. Wrap pointed end around chicken mixture and tuck in the narrow ends. Place sliced Roma tomato wedge between the open parts. Bake 20 - 25 minutes until golden brown. Sprinkle with remaining cheese. I use Parmesean. NOTE: This recipe is easily doubled, just use a larger pizza pan.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Chicken
Regional Style: American