Cheesy Chicken and Broccoli Crescent Ring

Create a new family favourite from the classic combination of chicken and broccoli. ...MORE + LESS -

1 1/2 cups frozen chopped broccoli

1 1/2 cups chopped cooked chicken (1/2-inch pieces)

2 cups finely shredded Monterey Jack cheese

2 cans (8 count each) Pillsbury™ refrigerated crescents

1 tablespoon butter, melted

1 tablespoon grated Parmesan cheese

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1

Heat oven to 375°F (350°F for dark or nonstick baking sheet). Microwave frozen broccoli as directed on bag. In medium bowl, mix broccoli, chicken and cheese.
2

Unroll both cans of dough; separate into 8 rectangles. On ungreased large baking sheet, arrange rectangles in ring so short sides of rectangles form a 5-inch circle in centre. Dough will overlap.
3

Spoon chicken-broccoli mixture on the half of each rectangle closest to centre of ring.
4

Bring each dough rectangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
5

Gently separate dough perforations on top until filling peeks through. Brush dough tops with melted butter, and sprinkle with Parmesan cheese. Bake 25 to 35 minutes or until top is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

You can use leftover cut-up cooked chicken, or pick up a deli rotisserie chicken at the supermarket. Remove chicken from bones, and cut into bite-size pieces.
Serve with a Caesar or mixed green salad to complete your meal.