This is a Pampered Chef recipe.  We love it!


  • 2 cups chicken (cooked)
  • 1 cup broccoli
  • 1 cup cheddar cheese- shredded 1/2 cup mayo
  • 2 packages (8 ounces each) refrigerated crescent rolls
  • 1/4 tsp. salt (optional)
  • 2 tsp. Dry Dill (optional)
  • 1 garlic clove (optional)
  • 1/2 cup red bell pepper (optional)



  1. Preheat Oven to 375 degrees. Chop chicken and broccoli, place in bowl. Chop bell pepper add to bowl. Press garlic over vegetable mixture using garlic press. Add shredded cheese and mix gently. Add mayo. Dill mix, and salt; mix well.
  2. Unroll crescent rolls separate into 16 triangles in a circle on Round baking pan with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in center of stone.)
  3. Scoop 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 ring. Filling will not be completely covered.
  4. Bake 25-30 minutes or until deep golden brown. Cut into 8 or 16 servings (Yield: 8 large or 16 small servings)