Cheesy Chicken Ring Recipes

CHICKEN AND BROCCOLI CRESCENT ROLL RING

Steps:

• Preheat the oven to 350 degrees F
• Grease a baking sheet with non-stick cooking spray.
• In a large bowl, mix cream cheese, garlic powder, salt and pepper until combined.
• Add chicken, broccoli, and cheese.
• On prepared baking sheet, lay each crescent triangle down in a circle so that the wide side slightly overlaps to make a circle and the pointed side points out.
• Spoon mixture evenly around the circle then pull the dough gently over the top.
• Brush the dough with the beaten egg.
• Bake for 15 to 25 minutes, or until cheese is melted. Serve hot.

CHICKEN BROCCOLI CHEDDAR CRESCENT RING

Steps:

• Preheat the oven to 350˚F
• Mix the softened cream cheese, garlic powder, salt and pepper together in a large mixing bowl. Then add the chicken, broccoli, and cheddar cheese and stir until combined.
• On a greased cookie sheet, lay each crescent triangle down in a circle so that the wide side slightly overlaps to make a circle and the pointed side points out.
• Scoop the mixture evenly around the circle, then pull the points gently over the top of the chicken mixture to secure the ring.
• Bake for 15-25 minutes, or until the crescent rolls are lightly browned and the cheese is melted.

CHEESY BUFFALO CHICKEN RING RECIPE BY TASTY

Steps:

• In a bowl, mix cream cheese and hot sauce until smooth.
• Mix in chicken and Monterey Jack cheese.
• Unroll cans of dough, separate into triangles. On a large cookie sheet, arrange the triangles in ring, dough should overlap, leaving around 5 inches (12 ¾ cm) in the center.
• Layer half of the Mozzarella on each triangle closest to the ring.
• Spoon mixture on top of the Mozzarella. Top with the rest of the Mozzarella.
• Bring the top of the triangle over the filling and tuck the edges under the bottom layer of dough. Repeat around the ring until the entire filling is enclosed.
• Bake at 375˚F (190˚C) for 35 minutes or until the dough is golden brown.
• Cool 5 to 10 minutes before cutting into serving slices. Serve with choice dressing.
• Enjoy!

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

CHEESY CHICKEN RING

Steps:

• Heat oven to 375ºF.
• Mix first 3 ingredients in large bowl. Add chicken, cheese and celery; mix lightly.
• Separate dough into 16 triangles. Arrange triangles, slightly overlapping, on large baking sheet with short sides of triangles forming 5-inch circle in center of baking sheet. Spoon chicken mixture onto triangles near center of baking sheet. Bring points of triangles up over filling, then tuck under dough in center to secure. (Filling will not be completely covered.)
• Bake 20 min. or until golden brown.