BBQ Chicken Ring

This is a favorite of mine. Another delicious recipe from my sister Nicole which was inspired by Pampered Chef but she tweaked it to make it a little tastier. I know a lot of people who love this as if it were a gourmet meal. 


BBQ Chicken Ring

 Ingredients: 
2 cups shredded monterey jack cheese blend, divided into  1 3/4 c and 1/4 cup
1/2 cup sliced green onions
1 pressed garlic clove (or 1-2 TBSP minced garlic)
1 egg white, lightly beaten
1 small bottle Sweet Baby Rays Honey BBQ sauce 
2 8 oz packages of refrigerated crescent rolls (I used reduced fat)
2 cups cooked chicken-I boil some chicken breast and then shred it

Directions:
1. Preheat oven 375. Combine chopped cooked chicken, 1 3/4 cups cheese, green onions, garlic and mix well.  I add the BBQ sauce until I feel like there is enough. It won't take the whole bottle unless you want a ton. Just add as much as you think is good. You will know. You can't really screw it up unless you don't add enough. I will guess around 1-2 cups??

2.  On a pizza stone or a pizza pan, separate the 16 triangles. Arrange them, slightly overlapping, in a circle on your pan/stone with wide ends being the inner part of the circle.  Points of the triangle will extend off the edge of the baking stone.  Roll or press overlapping ends to create a connection. the center of the circle is roughly 5 inches.  


3. Scoop filling evenly around the circle with an ice cream scooper.  Then take the points and wrap them around the filling to close the circle.  Brush the top with egg whites, sprinkle with remaining cheese and bake 25-30 min until brown.  Serves 8