Posted by sherry on January 09, 2001 at 20:47:25:
In Reply to: Pampered Chef Chicken Salad Recipe posted by Susan Thomas on January 07, 2001 at 17:36:45:
: Help! I had the Pampered Chef chicken salad served on crescent rolls at a recent party and can not locate my recipe. I need it for this upcoming weekend. Does anyone have this recipe?
: Thanks, Susan
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Turkey Club Pizza
Recipe By : CDKitchen http://www.cdkitchen.com
Serving Size : 6 Preparation Time :0:00
Categories : CA:Pizza
Amount Measure Ingredient -- Preparation Method
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1 Pkg Refrigerated Pizza Dough
2 Tsp Sesame seeds
1/4 C Mayonnaise
1 Tsp Lemon zest
1 C Shredded Jack cheese
1/2 Tbsp Basil
4 Oz Deli Sliced Turkey Meat
6 Slices Bacon -- Cooked And Drained
1 Sm Tomato -- Thinly Sliced
1/2 C Swiss Cheese -- Shredded
Unroll pizza crust on pizza or cookie sheet. Sprinkle with sesame
seeds. Bake for 10 minutes at 425F degrees.
Mix mayo and lemon zest. Spread over crust. Top with remaining
ingredients in order listed and bake 425F degrees for 7-9 minutes.
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Ashlynn (firewoman18@yahoo.com
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Chicken and Broccoli Braid
2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup chopped red bell pepper
1 cup ( 4 oz.)shredded sharp cheddar cheese
1 garlic clove, pressed
1/2 cup mayonnaise
2 tsp all purpose dill mix or 1 tsp dried dill weed
1/4 tsp salt
2 packages ( 8 oz ) refrigerated crescent rolls
1 egg white, lightly beaten
2 tbsp slivered almonds
Preheat oven to 375 degrees. Chop chicken and broccoli using Food Chopper;
place in classic 2 quart batter bowl. Add bell pepper and cheese to batter
bowl. Press garlic over vegetable mixture using garlic press. Add mayonnaise,
dill mix or dill weed, and salt; mix well. Unroll 1 package of crescent dough;
do not separate. Arrange longest sides of dough across width of 12 x 15 inch
rectangle baking stone. Repeat with remaining package of dough. Using dough and
pizza roller, roll dough to edges of baking stone, sealing perforations. On
longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3
inches deep using pizza cutter ( there will 6 inches in the center for the
filling). Spread filling evenly over middle of dough. To braid, lift strips of
dough across mixture to meet in center, twisting each strip one turn. Continue
alternating strips to form a braid. Tuck ends up to form a rim at end of bread.
Brush egg white over dough using pastry brush. Sprinkle with almonds. Bake 25-
28 minutes or until deep golden brown. Yields 10 servings.
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Here's the pampered chef's chicken club brunch ring:
Lori D Florida (purplenurp@aol.com)
1 c. mayo
2 tbs. dijon mustard
2 tbs. fresh parsley,snipped
1 tbs. finely chopped onion
1 can (10 oz.) chuck white chicken, drained and flaked
4 slices bacon, crisply cooked and chopped
1 cup finely shredded swiss cheese, divided
2 pkg. (8 oz) refrigerated crescent rolls
2 plum tomatoes,thinly sliced
1 med. bell pepper - red
2 cups shredded lettuce
Preheat oven to 375. Combine mayo and mustard. Add snipped parsley and onion to the mayo mixture. Add bacon, 3/4 cup of cheese and 1/3 cup of the mayo mixture and mix well. Unroll crescent dough, separate into 16 triangles.
Arrange triangles in circle on baking stone with wide ends of triangles overlapping in the center and points to the outside. Leave a 5 inch diameter opening in the center of the stone. Scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangle up over the filling and tuck under the wide ends of the dough at the center of the ring. Filling will not be completely covered. SLice tomatoes and place 1 tomato half uover filling between opening of ring. Bake 20-25 minutes or till golden brown. Remove from oven and top immediately with the remaining 1/4 c. of cheese. Cut off top of bell pepper, remove seeds and membranes. Fill with the remaining mayo mixture and place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings.