Zesty Lemon Chicken Ring

I'm not sure a person should admit this - but I really enjoy Hot Pockets. So it's no wonder that this chicken ring is one of my all time favorite dinners. It's like having a slice of THE BEST Hot Pocket you've ever had. It's almost shameful to compare the two, because this is so dang good - not to mention easy to make - which makes it even better :) Your family and friends will be so impressed when they see your beautiful creation!

Zesty Lemon Chicken Ring

2 cups chicken breast, cooked (I use one large breast and boil it for 10 minutes to cook through)
1 cup frozen broccoli, cooked (don't be afraid to use the cheaper "broccoli pieces" for this recipe - it will still taste great) (or you can cook up some fresh broccoli if you have it)
1/2 cup red bell pepper

2 cloves garlic, pressed
1 tsp lemon zest
1/2 cup Parmesan cheese, shredded
3/4 cup shredded mozzarella
1/2 cup mayonnaise
1 tsp Italian seasoning
1/4 tsp salt
2 packages Pillsbury crescent rolls (I prefer the "Butter Flake" flavor)

To make the filling chop the chicken, broccoli and red pepper into small pieces.  Place in a bowl.  Add cheeses, mayo, garlic, lemon zest, salt, and italian seasoning.  Mix well.

Unroll the crescents and arrange triangles in a circle on a round baking stone with bases overlapping in center and points toward outside. I place my 5" round biscuit cutter in the middle of the pan to help me make a circle. 

Once your dough is laid out, press the base of the triangles near the center to flatten and seal. This will give you a nice base to place your filling onto.

I use a 1/4 cup scoop to place filling onto widest portion of each triangle, but a large spoon would work also.

Fold the dough points over the filling and tuck under the base in the center to seal.

Work your way around until the filling is wrapped in dough - you do want to see some filling poking through!

Bake at 375 degrees for 25-30 minutes.  Make sure the crust is a deep golden brown and cooked through (a doughy crust is not a delicious crust!)

Let the ring rest/cool for 5 minutes.  I will often slice and serve directly from my baking stone, but to make it fancy for pictures I carefully transferred it to a serving plate.

When we had this for dinner last night - and we polished the whole thing off - we decided that from now on we are a "2 chicken ring family!" By the way, one of our teenagers wasn't even home to help us eat it - yikes!