Chicken Parmesan Ring


A delicious pastry filled with warm chicken Parmesan.


1 pound
1 lb skinless, boneless chicken thighs cut in 1" cubes
1 tablespoon
olive oil
1 teaspoon
garlic powder
1 teaspoon
italian herbs
1 cup
spaghetti sauce
1 pound
shredded mozzarella
1⁄4 cup
grated parmesan
2 cans
low-fat crescent rolls


Preheat oven to 350 degrees F. Saute chicken in olive oil until no longer pink and flesh is opaque. In large bowl mix together chicken and remaining ingredients except rolls. Set aside. Open one can crescent rolls. Place crescent roll triangles on pizza stone to form a ring. Allow a circle of empty space in center and then place short side of triangle toward inside while the point faces out. Place them so that they resemble sunrays. Then take second can and repeat, placing triangles between the first set still pointing outward. Take the filling mixture and make mounds of it on the pastry ring around the circle. Take each of the 2nd set of triangles and pull them back over the filling to form a case. Repeat with the 1st set. Bake in preheated oven for 25 minutes or until pastry is golden brown.