BBQ Chicken Ring

2C chopped cooked chicken
2 C (8oz) shreddd Montery Jack blend cheese
1 can of olives
1/2 C thinly sliced green onions
1/2 C Chili sauce
2 TBSP BBQ seasoning
1 garlic clove

2 pkgs refrigerated crescent rolls.

Mix all ingredients (except crescent rolls) together, reserving 1/4 cup of cheese. Separate the crescent rolls into individual triangles. Arrange in a circle on a large baking stone leaving about a 4 inch diameter hole in the center, wide ends towards center, overlapping and points pointing outwards. Using a rolling pin, roll overlapped ends so that they are flat and smooth. Scoop filling mixture evenly over rolled out surface. Fold over pointed ends towards center of circle and tuck under. Some of the filling will peek through. Top with remaining 1/4 cup of cheese. Bake at 350 degrees for 25-30 minutes or until warmed through and golden brown on top. Slice with large pizza cutter.

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onions, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked,chopped
1 (4 ounce) cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Preheat oven to 375 degrees.
In a bowl, combine mayonnaise and mustard. Snip parsley. Chop onion.
Add parsley and onion to mayonnaise mixture; mix well.
In a 2 quart bowl, flake chicken with a fork. Chop bacon.
Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
Unroll crescent dough, separate into 16 triangles.
Arrange triangles in a circle on a 13" baking stonewith wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
Scoop the chicken mixture evenly onto widest end of each triangle.
Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
Slice tomatoes, cut slices in half.
Place 1 tomato half over filling between openings of ring.
Bake 20 to 25 minutes or until deep golden brown.
Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
Using a v-shaped cutter, cut around bell pepper.
Separate halves; remove membrane and seeds.
Fill with remaining mayonnaise mixture; place in center of ring.
Arrange lettuce around the pepper.

Source: The Pampered Chef

Chicken Enchilada Ring

2 cup coarsely chopped chicken
1/4 cup chopped pitted ripe olives
1 cup shredded Monterey Jack/Cheddar blend
1 can (4 oz.) chopped green chilies, undrained
1/2 cup mayonnaise
1 Tbsp Southwestern Seasoning Mix
2 plum tomatoes
1 lime
2/3 cup finely crushed tortilla chips, divided
2 pkgs. crescent rolls
1 cup salsa
1 cup sour cream

Preheat oven to 375 degrees. Mix chopped chicken, olives, cheese, green chilies, mayonnaise and seasoning mix in bowl. Seed and chop one tomato. Slice lime in half. Juice one half of lime to measure 1 t. of juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture. Reserve 2 T. crushed chips and add remaining chips to chicken mixture. Mix well.

Sprinkle reserved crushed chips over flat side of a large cutting board. Place dough onto chips and press down so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on a 13" baking stone. Wide ends should overlap in the center and points should be toward the Outside. There should be a 5" diameter opening in the center.

Scoop chicken mixture onto the wide ends of the triangles. Bring points of the triangles up over filling and tuck under wide ends. Do not cover filling completely. The filling will show in between each triangle. Bake 20-25 minutes or until golden brown. Garnish with remaining tomato and lime. Serve with salsa and sour cream.

Source: The Pampered Chef