Sharyn Melting


I love to entertain in the Fall & Halloween parties have always been a big part of it! This is one of my favorites to make - so get ready & scare up some fun at your Halloween party or gathering!

★★★★★ 1 vote
30 Min
25 Min


1 c
broccoli florets, chopped
2 Tbsp
fresh parsley, snipped
garlic clove, pressed
2 Tbsp
dijon mustard
1/2 c
1/2 c
red pepper, diced
green onions, thinly sliced
1/4 tsp
salt and pepper
1 tsp
dill weed
8 oz
cheddar cheese or swiss cheese, shredded
2 pkg
8 ounce each refrigerated crescent rolls
egg white, lightly beaten
1 jar(s)
roasted red peppers
pimento stuffed olive,sliced in half


1Preheat oven to 375 degrees. In a bowl, combine the first nine ingredients & 6 ounces of the grated cheese (saving the remainder for garnish). Mix well.
2Unroll the crescent roll dough & separate into 16 triangles. Arrange the triangles in a circle with the wide ends of the triangles overlapping in the center and the points facing the outer edge on a pizza pan or round baking stone. With a dough roller, flatten wide part of triangles to accommodate more chicken filling space. Scoop the filling onto the widest end of each triangle. Bring the outside points of the triangles up over the filling and tuck under the wide ends of the triangles.
3Arrange the ring on the pan to resemble a curvy snake. Insert a roasted red pepper for a tongue & other peppers between each pastry triangle. Add slices of green olives for the eyes.
4Brush the pastry with the egg white. Bake for 20-25 minutes or until deep golden brown. Remove from oven & sprinkle with remaining cheese.

About this Recipe

Main Ingredient: Chicken
Regional Style: American