Best Chicken Club Dill Pizza Ring A Spin Off Of Pampered Chef Recipes

CHICKEN CLUB BRUNCH RING

Steps:

• Preheat oven to 375°F.
• 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-inch baking stone with 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.

PIZZA BUBBLE RING

Steps:

• Heat oven to 350°F; spray 12-cup fluted tube pan with cooking spray. In small bowl, mix melted butter, Italian seasoning and garlic powder.
• Separate 1 can of dough into 10 biscuits; press or roll each into 3-inch round. Place 2 pepperoni slices in center of each biscuit round. Top each with piece of mozzarella cheese. Bring dough up around filling; press edge to seal and shape each into ball. Roll in butter mixture; place 10 balls in sprayed pan.
• Sprinkle dough balls with Parmesan cheese. Repeat with remaining can of biscuits, placing balls over balls in pan. Pour remaining butter mixture over top.
• Bake at 350°F for 33 to 38 minutes or until deep golden brown. Cool 5 minutes. Gently loosen bread from sides of pan. Place large heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm with warm pizza sauce for dipping.

CHICKEN CLUB BRUNCH RING (PAMPERED CHEF) RECIPE - (3.9/5)

Steps:

• Preheat oven to 375 degrees F. In small bowl, combine mayonnaise and mustard. Snip parsley. Chops onion. Add pasley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken with fork. Chap bacon, then add to chicken, and 3/4 cup of the cheese and 1/3 cup of the mayonnaise misture; mis well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5 inch diamerter opening in the center of brunch ring. Using a spoon or small scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using sharp knife, then cut slices in half. Place 1 tomato half over filling between openins of dough. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediatley sprinkle with the remaining 1/4 cup cheese. Using cutter, cut off top of bell pepper, discard top, membraines and seeds. Fill pepper with remaining mayonnaise misture; place in center of ring, Arrange lettuce around bell pepper, Cut into 8 servings.

CHICKEN ENCHILADA RING

Steps:

• Preheat oven to 375F.
• Chop chicken and olives using Food Chopper; place in mixing bowl.
• Add cheese, green chilies, mayonnaise, and seasoning mix.
• Seed and chop 1 tomato.
• Slice lime in half.
• Using Juicer, juice one half of lime to measure 1 teaspoon juice.
• Reserve remaining lime for garnish.
• Add chopped tomato and lime juice to chicken mixture.
• Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.
• Sprinkle reserved crushed chips over cutting board.
• Unroll crescent dough.
• Place dough, sticky-side down, onto crushed chips; press down lightly, so chips adhere to dough.
• Separate dough into triangles.
• Arrange triangles, chip side down, in a circle on round baking stone (or round pizza baking sheet) with wide ends overlapping in the center and points towards outside.
• (There should be a 5-inch diameter opening in center.) Scoop chicken mixture evenly onto the wide ends of each triangle.
• Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.
• (Filling will not be completely covered.) Bake 20-25 minutes or until golden.
• For garnish, cut remaining tomato into 8 wedges.
• Cut remaining half of lime into 4 slices; cut in half.
• Arrange between openings of ring.
• Cut and serve with salsa and sour cream.

CHICKEN RING

Steps:

• Preheat oven to 375 degrees.
• Cook chicken in pressure cooker. Once it starts to giggle slowly turn heat on low and allow to giggle for 20 minutes.
• While chicken is cooking, chop broccoli, onion, and parsley and combine in bowl.
• Cook bacon and allow to cool, then crumble and add to veggie mixture.
• Add cheese, mayo, mustard, and lemon juice to bowl and mix well.
• Once chicken is done, shred and stir into your veggie mix. Set aside.
• On a cookie sheet or large stone pan, unroll crescent rolls and mash together seams (join the 2 packets at the ends).
• Spoon mixture down the center third of the pastry, cut horizontal strips on both sides and braid them over the mixture.
• Separate egg, only keeping the white and brush over the top of braid.
• Bake for 30 to 35 minutes or until golden brown.

LEMON CHICKEN RING

Steps:

• Preheat oven to 375.
• Chop parsley using a pizza cutter.
• Zest lemon to measure 1 teaspoon. (Cut lemon into thin slices; cut slices in half and set aside for garnishing).
• Combine chicken, bell pepper, 2 tablespoons of parsley, lemon zest, garlic, mayo, italian seasoning, mozzarella cheese and 1/4 cup parmesan cheese; mix well.
• Unroll cresent dough and septerate into 16 triangles.
• Arrange triangles, slightly overlapping, in a circle on a large round baking stone with wide ends 4 inches from edge of stone.(Points will extend off the edge of stone).
• Spoon chicken mix evenly over dough in a continuous circle. Bring points of triangle up over filling and tuck under dough at center to form a ring. (Filling will show).
• Sprinkle remaining Parmesian cheese over ring.
• Bake 28-30 minutes or until golden brown.
• Squeeze 1/2 of a fresh lemon over ring and garnish with lemon slices and remaining parsley.

CHICKEN CAESAR SALAD PIZZA, PAMPERED CHEF

Steps:

• Roll out and bake pizza crust according to package directions.
• In a small mixing bowl, combine 1/4 cup parmesan cheese with the Caesar dressing, lemon pepper seasoning, and garlic. Mix well.
• In a medium mixing bowl, combine cream cheese and half of the dressing mixture. Mix well. Fold in half of the diced chicken.
• Place lettuce, bell pepper, and olives into a bowl and add remaining dressing mixture. Toss to coat.
• Spread cream cheese mixture onto cooled pizza crust. Top with lettuce mixture, then arrange remaining chicken over the salad. Sprinkle on the remaining parmesan cheese and top with freshly ground pepper.
• Slice with a pizza cutter and serve immediately.