You don't have to be having guests over to make this recipe, but it sure would make a great presentation! Or the kids would have a great time constructing this meal. Either way, this is...
Dear Fellow Readers and Bloggers....
Have you ever had a week where you wished you were born with more hands, feet, and brain capacity so that you could accomplish everything you wanted to? Yes friends, that was my week. I mention this only as an intro to this weeks blog, as explanation for a slight mistake on this recipe. Ok...perhaps it wasn't so slight considering it is missing half the title. Let me explain. Memorial Day I had the opportunity to bond with my neice. I had her over for the day and thought she could supervise the construction of the Chicken and Veggie Ring. We got out all the ingredients (which any cook knows is the best idea before starting a recipe--I have often got half way done cooking and realized I was out of an important ingredient needed to finish).
- 8 Rhodes™ Dinner Rolls, thawed to room temperature
- 2 cups cooked, cubed chicken, seasoned with salt & pepper
- 1 cup frozen vegetable mixture of peas, corn, carrots & beans
- 1/2 cup grated cheddar cheese
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons dried minced onion
- 1 teaspoon Italian seasoning
- fresh parsley, if desired
I then began to roll out the dough into a 12-inch circle and Makayla laughed and giggled at my attempts at making a perfect circle. I covered the dough with sprayed plastic wrap while we worked on the other ingredients. We got the chicken cooked and all the ingredients combined. We carefully cut the dough into 8 wedges, or pie shapes. It wasn't too difficult - it was just like I was cutting a pizza. Then I just basically took each piece by the tip of the wedge in the center and flopped it over to face out instead of in. It looked like a dough sunshine! I took those pieces and re-formed the ring on a sprayed 12-inch pizza pan. As I did, I overlapped the wide ends of the wedges and left the pointed ends facing out. We then loaded each pie shape with the chicken mixture.
We carefully folded over the outside points of the wedge and tucked under the edges to form a perfect ring. Well, mostly perfect.
We threw it in the oven to bake at 350° F for 15 to 20 minutes. As I was cleaning up our mess....I noticed the veggies still sitting on the counter. Somehow, even with them sitting there on the counter, I forgot to put them in the chicken mixture!!! Yep... that explains my week. I don't know how, but with all the other stuff in my brain the veggies were forgotten. We would just have to eat them on the side. To pass the time while it cooked we read a couple stories. The excitement of waiting for the Chicken Ring to finish cooking overcame Makayla and she had to give in to sleep.
Remarkably though, she awoke to the smell of a good lunch coming out of the oven. To top it off we sprinkled on some presh parsley. We both enjoyed it so thoroughly, even with the veggies on the side, that we almost consumed the entire ring by ourselves.
*Editor's note: It was discovered later that the recipe given to Katie did not include putting the veggies into the mixture in the instructions. She is hereby exonerated for any and all supposed forgetfulness.
Chicken and Veggie RingServings: 8 | Skills: Intermediate | Prep Time: 30 min (not including thaw time) | Bake Time: 20 min
This is an all-in-one meal with your meat, veggies and bread all baked up into this beautiful dish.Chicken and Veggie Ring
8 Rhodes Dinner Rolls, thawed to room temperature
2 cups cooked, cubed chicken, seasoned with salt & pepper
1 cup frozen vegetable mixture of peas, corn, carrots & beans
1/2 cup grated cheddar cheese
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 1/2 teaspoons dried minced onion
1 teaspoon Italian seasoning
fresh parsley, if desired
Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12-inch circle. Cover with plastic wrap and let rest.
In a medium bowl combine chicken, frozen vegetables, cheese, mayonnaise, mustard, onion and Italian seasoning. Mix well. Remove wrap from dough and cut into 8 equal pie shaped pieces.
Place on a sprayed 12-inch pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping slightly. Lightly press overlapping ends together.
Spoon filling over wide ends of ring. Fold points over filling and tuck under wide ends. Filling will still be visible.
Bake at 375°F 15-20 minutes or until golden brown. Garnish with fresh parsley, if desired.