*Submitted by Susan Boyd
Ingredients
- 2 cups chopped chicken (have chicken boiled, it takes 3-4 breast)
- 2 ounces Krewe Foods Muffuletta Olive Salad (Original, Ghost Pepper, or Chipotle) (drained and chopped)
- 2 cups Shredded cheddar & monterrey jack cheese blend
- 1 can rotel tomatoes (drained)
- ½ cup mayo
- ½ tsp. lime
- 2 garlic cloves
- 2 packages (8 ounce each) Refrigerated Crescent Rolls
- 1 green Bell pepper (optional)
- Sour cream picante
Directions
Preheat oven to 375. Fold chopped chicken and chopped Krewe Foods Muffuletta Olive Salad together in a medium bowl. Add cheese, rotel, lime, mayo, and garlic. Lay out crescent rolls onto to large round stone or pizza pan to make a ring. Place chicken filling on the crescent rolls in a wreath form. Close up ring by pulling edges over the chicken mixture. Seal edges together by pressing with fingers. Bake for 20-25 minutes. While baking hollow out the green bell pepper. Spoon in sour cream and place in center of ring to serve. Can be served with picante on the side as well.
