This is a favorite of ours and a classic stoneware recipe from The Pampered Chef. Another perk, so easy to make, and Troy even likes it! :-)
Ingredients:
2 cups chopped cooked chicken (I use canned chicken)
1 cup chopped broccoli
1/2 cup red bell pepper, chopped
1 clove garlic, pressed (I use equiv. of minced garlic)
1 cup sharp shredded cheese
1/2 cup mayo
1 tsp dried dill weed
1/4 tsp salt
2 (8 oz) pkg refridgerated cresent rolls (keep in fridge till ready to use)
2 tbsp slivered almonds, optional
1 egg white, lightly beaten, also optional
Directions:
Preheat oven to 375*. Mix together all ingredients well. Unroll 1 pkg dough; don't separate. Arrange longest sides of dough across width of rectagle stone. Repeat with remaining pkg of dough. Roll dough to seal perforations. (I just use my fingers to seal it). Spread filling evenly in the middle of dough. Lift strips of dough across mixture to meet in center, twisting each strip on turn. On the ends, do so to enclose mixture and close ends off. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes.
