Bon Appetit!

I have been affectionately dubbed "the cook." In short, my Mom and Dad do not cook anymore and if we (Rufus and I) want to eat we've gotta cook it ourselves. Anyway, off the topic... I've reunited with a friend of mine from high school during our visit to Holbrook. She let me look through her Pampered Chef cook book and write down a few recipes. Here's the only recipe I've tried so far, and will be making many more times in the future! YUMMO!

Chicken and Broccoli Wreath

2 c. chopped cooked chicken

1 1/2 c. chopped fresh broccoli

1/2 c. diced red bell pepper

1 c. (4 oz.) shredded cheese

1/3 c. mayonnaise

2 tsp. dried dill weed

1/4 tsp. salt

1 garlic clove, minced

2 pkg. crescent rolls

1 egg white, beaten

1/4 c. slivered almonds

Preheat oven 375 degrees. Combine chicken, broccoli, red bell pepper, cheese, mayonnaise, dill weed, salt, and garlic in bowl; mix well. Unroll packages of crescent rolls; separate into 16 triangles. Arrange 8 triangles in circle on pan with wide ends 3 inches from edge of pan and points toward outside. (Points will extend off pan.) Arrange 8 more triangles in center matching wide ends with triangles already in place. Seal wide ends, do not seal center. Scoop filling over sealed seams. Beginning with last triangle placed in center of pan, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling covering point of previous triangle. Repeat. Tuck last end under first. Brush with egg white and sprinkle with almonds. Bake 25-30 minutes until golden brown.