What's for dinner?

Although it's more of an appetizer, the dinner we're most enjoying in my house is the Chicken Wreath, made on a baking stone.

I recently made two in one night -- one for the family and one for recipe club -- and they were both a hit.

The following recipe is an altered version of a recipe from Pampered Chef.





Baking Stone Chicken Wreath

Ingredients:
1 can (10 oz.) Chunk White Chicken; drained and flaked
½ cup Red Bell Pepper; chopped
1 small bunch Broccoli; chopped
1 cup Colby-Jack Cheese; shredded
1/3 cup Mayonnaise
1 tsp. Lemon Juice
½ tsp. Salt
2 pkgs. (8 oz.) Pillsbury Crescent Rolls

Directions:
Mix ingredients. Arrange crescent roll triangles into a circle or “sun” pattern on baking stone. Wide ends of triangles should overlap in the center with points facing toward the outside. Scoop mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at the center of the ring. (Filling will not be completely covered.) Bake at 375° for 20-25 minutes or until golden brown.

ENJOY!