CHICKEN CLUB BRUNCH RING
A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. -Rebecca Clark of Warrior, Alabama
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese., Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. , Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough., Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.
Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 368mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
RANCH GARLIC ROLLS
Provided by Ree Drummond : Food Network
Categories side-dish
Time 50m
Yield 12 servings
Number Of Ingredients 6
Steps:
- In a small saucepan over a medium-low heat, melt the butter with the garlic and parsley, then set aside.
- On a lightly floured surface, roll the pizza dough into a large rectangle, about 8 inches by 12 inches. Pour over two-thirds of the butter mixture and brush so the dough is coated all over.
- Sprinkle the ranch seasoning over the top. Roll the dough tightly into a 12-inch long roll and pinch the seam closed. Slice into twelve 1-inch pieces and place them cut-side up in a 10-inch cast-iron pan. Pour the remaining butter mixture over the top. Cover and let rise for 15 to 20 minutes.
- Preheat the oven to 400 degrees F.
- Bake until the rolls are golden brown, about 15 minutes. Serve immediately.
CHICKEN CLUB BRUNCH RING (PAMPERED CHEF) RECIPE - (3.9/5)
Provided by á-5525
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. In small bowl, combine mayonnaise and mustard. Snip parsley. Chops onion. Add pasley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken with fork. Chap bacon, then add to chicken, and 3/4 cup of the cheese and 1/3 cup of the mayonnaise misture; mis well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5 inch diamerter opening in the center of brunch ring. Using a spoon or small scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using sharp knife, then cut slices in half. Place 1 tomato half over filling between openins of dough. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediatley sprinkle with the remaining 1/4 cup cheese. Using cutter, cut off top of bell pepper, discard top, membraines and seeds. Fill pepper with remaining mayonnaise misture; place in center of ring, Arrange lettuce around bell pepper, Cut into 8 servings.
CHICKEN BACON RANCH SANDWICH ROLL RECIPE BY TASTY
Here's what you need: bacons, Frank's Red Hot Original, white sandwich bread, egg, chicken, ranch dressing, monterey jack cheese, baby spinach, ranch butter, butter, ranch dressing
Provided by Griffin Bohen-Meissner
Categories Lunch
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400ºF.
- Lay out bacon slices on a parchment-lined sheet tray. Generously brush each slice with Frank's Red Hot Original. Bake for 15-20 minutes, until bacon is browned and cooked through. Drain bacon on a paper towel, keeping the hot sauce brushed side facing up. Set aside.
- Place a large piece of plastic wrap on a large cutting board (the entire board should be covered with plastic). Place 1 slice of bread in the upper left corner of the board. Brush the right edge of the bread with whisked egg, then place a second slice of bread next to the first so that it overlaps with the egg wash. Press the two seams of bread together with fingers to seal. Repeat with the rest of the bread, forming 3 rows of 4 slices, brushing with egg wash and pressing to seal wherever the slices overlap. This will form a large rectangle of bread.
- Use a rolling pin to roll out the bread rectangle as thinly as possible.
- In the center of the rectangle, lay out half of the chicken in a row. Top with a drizzle of ranch dressing. Arrange half of the bacon slices on top (horizontally), followed by half of the sliced cheese and half of the spinach. Repeat layering with the rest of the ingredients.
- Brush the top edge of the sandwich roll with whisked egg. Roll the entire sandwich up from the bottom to form a long log. Wrap log tightly with plastic wrap. Refrigerate for 30 minutes.
- Lower oven temperature to 350ºF.
- Mix together melted butter and ranch in a small bowl. Unwrap the sandwich log, place on a sheet tray, and brush sandwich surface with ranch butter.
- Bake for 18-20 minutes, until bread is lightly golden and cheese is melted.
- Slice and serve. (Optional: Serve with more ranch for dipping.)
- Enjoy!
Nutrition Facts : Calories 430 calories, Carbohydrate 5 grams, Fat 31 grams, Fiber 0 grams, Protein 30 grams, Sugar 1 gram
CHICKEN RANCH ROLL-UPS RECIPE
I love a simple and delicious dinner I know everyone will love and these Chicken Ranch Roll Ups are exactly that. They are so quick to throw together and even the pickiest eaters love them.
Provided by Contributor
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Boil or cook chicken breasts and shred.
- In a large mixing bowl, combine softened cream cheese, cheddar cheese, shredded chicken and ranch dressing mix.
- Unroll crescent rolls and place a large spoonful of cream cheese mixture on the wide part of each crescent, using about 1/8th of the mixture per crescent. Roll up crescents and place on an ungreased cookie sheet.
- Bake for 20-25 minutes or until golden brown.
Nutrition Facts : Calories 317 kcal, Carbohydrate 16 g, Protein 24 g, Fat 17 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 69 mg, Sodium 928 mg, Sugar 5 g, ServingSize 1 serving
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Servings 6Total Time 1 hrCategory Entree
- Preheat the oven to 400°F. Once you've rendered the bacon, pour off all but 1 tablespoon bacon grease.
- Season the chicken all over with the taco seasoning, then place in the hot pan to sear until browned on both sides, about 6 minutes. Remove from pan and tent to rest.
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- Bake for about 15 minutes, or until the dough is cooked through and golden brown. Serve immediately.
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