A Chicken Crescent Ring with Spinach and Artichokes
A delicious and easy crescent ring stuffed with chicken, spinach and artichokes. Perfect for sharing!
Servings 8 servings
Calories 204kcal
Ingredients
- 2 tubes 8 ounces each refrigerated reduced-fat crescent roll dough
- 1 cup cooked diced chicken
- 1 ½ cups shredded part-skim mozzarella cheese
- 1 10 ounce container La Terra Fina Spinach and Parmesan Dip & Spread (made with Greek yogurt)
- ½ cup finely chopped red bell pepper
- ¼ cup peeled and finely chopped carrot
- ¼ cup finely chopped marinated artichoke hearts drained from a small jar
- 1 10 ounce package frozen chopped spinach, thawed and squeezed of excess water
Instructions
- Preheat oven to 375°F (190°).
- Spray a large baking sheet with cooking spray.
- Unroll crescent roll dough; separate into 16 triangles. Overlap wide ends of each triangle to form a ring (dough will look like a sun when you’re finished). Lightly press the wide ends together.
- In a bowl, combine remaining ingredients. Spoon chicken mixture over wide ends of dough. Fold the points of triangles over filling and tuck under wide ends (the filling will be visible).
- Bake for 20-25 minutes or until golden brown.
Nutrition
Calories: 204kcal | Carbohydrates: 2g | Protein: 17g | Fat: 1g | Cholesterol: 88mg | Sodium: 210mg | Potassium: 173mg | Vitamin A: 1145IU | Vitamin C: 14.9mg | Calcium: 217mg | Iron: 0.5mg