Do you have a go-to recipe that in a pinch you know the recipe off the top of your head and you can just “whip something up”? This is it for me. And I’m sure there are sooo many different varieties of this recipe available. This is mine thanks to Pampered Chef.
Ok. So I may have a confession. I’m not really that bad of a cook. Although my daughter really swears I’m the worst cook ever. But there are some things I’ve made in the past that were pretty darn tasty. And this dish is one of them. Chicken Florentine Ring. It’s so easy to make. It really is. I like to make this any time of year. It makes a great light dinner during the summer months and in the winter I double the filling recipe so it’s heartier. You can make this for a brunch but this is my “go to” dinner if I’m feelin’ kinda fancy. And since my son was such a picky eater as a child (he’s 26 now and the father of two baby girls) even he liked this. So, in my book, that’s saying something. Oh, and don’t pay any attention to that glass of wine in the pictures. It’s just mine. The doctor said I needed to add more fruit to my diet.
So here’s the recipe:
1 can (10 oz) chunk white chicken, drained and flaked
½ cup red bell pepper, chopped
1 package (10 oz) frozen chopped spinach, thawed and well-drained
1 cup (4 oz) shredded cheddar cheese, use Sharp cheddar, it just makes the lemon pop
1/3 cup mayonnaise
1 tsp lemon zest (I didn’t have any lemons, so I used True Lemon)
½ tsp salt
1/8 tsp ground nutmeg
2 packages Pillsbury Crescent Rolls (since I’m only cooking for 2, I used 1 package of crescent rolls)
Preheat oven to 375 degrees
In a large bowl smoosh everything together, except the crescent rolls. I like to use my hands and really get in there and blend it. Ya, that’s how I roll… I’m a big “Go big or go home” kinda gal. This filling is so freaking fantastic and versatile that you could use this in a plethora (my favorite word ever!) of ways. Personally I would just love to roll around in it. No. That thought just kinda grossed me out. Never mind. So then you unroll the crescent rolls into 16 triangles (remember I’m making this for 2 so I only used 1 package of crescent rolls which gave me 8 triangles) and arrange them in a circular pattern, making sure the ends touch with the points going to the outside. After that I just put a heaping spoonful onto each triangle. Bring the outside points of the triangles up over the filling and tuck it under the wider ends of dough in the center of the ring. Bake 20 – 25 minutes or until golden brown. Makes 8 servings.
Approximately 400 calories and 27 grams of fat per serving.
Doesn’t this look amazing? Well I think so. I think it’s pretty freakin fantastic! Until next time…. Peace out home skillet.