Chicken Broccoli Roll (Yum!)

Last night I made this chicken broccoli roll for dinner, a recipe courtesy of Pampered Chef. One word: YUM! And the fabulous thing about these Pampered Chef "roll" recipes is that anything can go into them. I considered making a Reuben Roll (with corned beef, sauerkraut, and so on). Maybe next time. I've included the recipe for this delicious dish below: You know you want to make it.

Ingredients:

• 12 oz. cooked chicken, chopped (about 2 cups)
• 1 cup broccoli, chopped
• 1/2 cup red bell pepper, chopped
• 1 clove garlic, pressed
• 4 oz. sharp Cheddar cheese, shredded (1 cup)
• 1/2 cup mayonnaise
• 2 packages refrigerated crescent rolls (8 oz. each)
• 1 egg white, lightly beaten
• slivered almonds

Directions:

1. Preheat oven to 375ºF.
2. Chop chicken, broccoli, red bell pepper and place into mixing bowl. Add garlic, cheese, and mayonnaise into bowl. Mix well.
3. Unroll the two packages of crescent rolls; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on a large round stone with wide ends 4 inches from edge of baking stone (points will extend off the edge of the baking stone; put a large canned good under the stone to elevate it).
4. Using a large scoop, scoop filling evenly over center of dough in a continuous circle.
5. Bring points of triangles up over filling and tuck under dough at center to form a ring (filling will show).
6. Brush egg white over dough.
7. Sprinkle with almonds. Baked 25-28 minutes or until deep golden brown.

To lighten it up a bit, I used reduced fat Pillsbury crescent rolls, 2% cheddar cheese, and a reduced fat mayonnaise. I also used Perdue Short Cuts precooked chicken in order to save a little time. Great weeknight meal! The only problem with this recipe is that your husband may eat half the roll in one sitting. :)