Chicken Sandwich Ring from Pampered Chef

2 packages Crescent Roll Dough - (8 oz. each)
1 cup Chicken Breast - cooked & chopped
6 slices Bacon, cooked crispy - crumbled
1 cup Monterey Jack Cheese - shredded
1 cup Mayonnaise - (not Miracle Whip)
2 tablespoons Dijon Mustard
1 T. Dried Parsley OR 2 T. Fresh Parsley - chopped
1 1/2 tablespoons Green Onions - finely chopped
2 medium Roma Tomatoes - or other small tomatoes
1 medium Red or Yellow Bell Pepper
2 cups Lettuce - shredded

Preheat oven to 375F. In a medium bowl, mix mayonnaise, mustard, parsley and onion. Set aside. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayonnaise mixture and mix well. Set aside.

Open and unroll crescent roll dough, and separate into triangles. Arrange triangles in a circle on a round baking stone (or a greased pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan).

Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in places.

Slice Roma tomatoes into enough wedges to place one wedge in each open slit around the ring. Bake for 20-25 minutes or until golden brown. Remove from oven, and sprinkle with remaining shredded cheese. Set aside.

Fill pepper with mayonnaise mixture, and place in center of sandwich ring, then fill in the space between the pepper and the sandwich ring with the shredded lettuce. Serve in wedges with the mayonnaise dip. This is a great appetizer, or as an accompaniment with a soup or salad.


314.9 Cal, 33.6 Fat, 5.9 Pro, 2.1 Carb, 28 Chol., 275 Sod

Zucchini Deep Dish Pie from Pampered Chef

Crust

1 package (8 ounces) refrigerated crescent rolls
2 teaspoons Dijon mustard

Filling

4 cups thinly sliced zucchini (3-4 small)
1 cup coarsely chopped onion
2 tablespoons butter or margarine
1 garlic clove, pressed
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons snipped fresh parsley
2 eggs
2 cups (8 ounces) shredded mozzarella cheese

Directions:
1. Preheat oven to 375°F. For crust, unroll crescent dough; separate into triangles. Arrange evenly in Deep Dish Baker with points toward the center. Using lightly floured Baker's Roller™, roll dough over bottom to seal seams. Press dough halfway up sides to form a crust. Spread mustard over bottom of crust.

2. For filling, slice zucchini using Ultimate Slice & Grate fitted with adjustable thin slicing blade. Coarsely chop onion using Food Chopper. Melt butter in Family (12-in.) Skillet over medium-high heat. Cook and stir zucchini, onion, garlic, Italian seasoning, salt and black pepper 4-5 minutes or until vegetables are crisp-tender. Remove from heat; stir in parsley.

3. Whisk eggs in Classic Batter Bowl. Stir in cheese. Add vegetable mixture; mix well. Pour vegetable mixture over crust, spreading evenly. Bake 25-30 minutes or until center is set and crust is golden brown. Cut into wedges to serve.

Yield: 8 servings

Nutrients per serving: Calories 280, Total Fat 19 g, Saturated Fat 9 g, Cholesterol 85 mg, Carbohydrate 16 g, Protein 12 g, Sodium 650 mg, Fiber 1 g

Broccoli Ham Ring from Pampered Chef

4 oz. ham, chopped
4 oz. fresh broccoli, chopped
1/4 C. onion, chopped
1/2 C. fresh parsley, chopped
1 C. grated Swiss cheese (about 170g/6 oz.)
2 T. Dijon-style mustard
1 tsp. lemon juice
2 pkg. (226g/8 oz.) refrigerated crescent rolls

Preheat oven 350ºF.

Coarsely chop ham, broccoli and onion. Add parsley, cheese, mustard and lemon juice to ham mixture; mix well. Unroll crescent dough separate into 16 triangles. Arrange triangles in a circle on a 13 round 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 Stone.)

Scoop ham mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown

Dogs in a Blanket

My sons liked these and kids and like them now with a more grown-up cheese choice

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
2 1/2 slices Pepper Jack or Provolone cheese, quartered (2.5 oz)
10 large hot dogs
Cooking spray
Mustard or ketchup, if desired

Heat oven to 375°F.

If using crescent rolls: Unroll dough; separate at perforations,
Slice cheese slices into quarters (1/2 slice cheese, cut in half).

Wrap a 1/2 slice of cheese around a cold hot dog, then wrap a cresent roll around each hot dog stretching dough slightly to completely cover hot dog. On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot.