Ingredients:
2 cups coarsely chopped cooked chicken
1/2 cup diced red bell peppers
3 tablespoons chopped fresh parsley, divided
2 lemons
2 garlic cloves, minced
1 cup shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon italian seasoning
1/2 cup grated fresh parmesan cheese, divided
2 (8 ounce) packages refrigerated crescent dinner rolls
Directions:
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.
Servings: 8
Time preparation: 15 min.
Time total: 43 min.