Florentine Chicken Ring Recipe - Allrecipes.com
Florentine Chicken Ring Recipe
  • READY IN 40 mins

Florentine Chicken Ring

Recipe by  

"Wonderful for brunch or even as a light dinner. We have this every Christmas morning!"

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Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
  3. Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.
Kitchen-Friendly View

Footnotes

  • Cook's Note
  • For maximum flavor, use sharp cheddar cheese instead of a mild or medium cheese.
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Reviews More Reviews

Most Helpful Positive Review
May 21, 2010

I *cannot* believe that no one else has tried this recipe!! It is SO EASY and SO GOOD, it was one of the first things to go at my dinner party. Will make this again.

 
Most Helpful Critical Review
Sep 01, 2010

First of all, this turned out beautifully. It's a dish I'd happily serve for brunch *except* it was insanely salty. I followed the recipe exactly and the end result was almost inedible. I might try it again with leftover chicken instead of canned, swiss cheese, light sour cream rather than mayo and NO extra salt -- and maybe cut down on the cheese and add extra veggies instead. The texture and appearance were fine, but the salt! Oy!

 
Jul 26, 2010

This deserves at least 6 stars! I used leftover Beer Butt Chicken instead of canned. Also prepared some basic chicken gravy, thinking that it might be dry... not so. It was moist yet with a crisp crust. No gravy necessary! This needs to be tried!

 
Jul 18, 2011

This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the 1/2 tsp salt (not too salty that way); squeeze the spinach with your hands over the sink to get all the water out; buy your crescent rolls from Trader Joe's (no bad-for-you chemicals or preservatives and a much better price!). A friend of mine likes to add some sweet corn to the mixture and then serve the rolls with Thousand Island Dressing as a sort-of dipping sauce. (I haven't tried it that way, but she raves about it, so I thought I'd share.)

 
Nov 16, 2010

Very Good! I've made the similar Pampered Chef recipe before but prefer this as it uses spinach instead of broccoli, and no can of soup! I agree with the other reviewer that says this does NOT need the added salt, I will leave that out next time.

 
Aug 31, 2010

VERY easy, and so tasty! I used frozen chicken that I cooked and shreaded instead of canned. I will make this again!

 
Oct 12, 2011

I love this recipe...especially for its flexibility. I've made it as is, but since then I've started omitting the lemon zest and nutmeg and adding some chopped onion and minced garlic instead. This is a delicious way to get some spinach into my hubby and kiddos.

 
Jan 01, 2012

Great recipe-my friends and family including a picky husband really liked this.

 

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Nutrition

  • Calories
  • 414 kcal
  • 21%
  • Carbohydrates
  • 24.6 g
  • 8%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 27 g
  • 42%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 16.6 g
  • 33%
  • Sodium
  • 928 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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