Lemon Herb Chicken Ring 2 cups coarsely chopped cooked chicken 1/2 cup diced red bell pepper 3 tablespoons chopped fresh parsley, divided 1 lemon 2 garlic cloves, pressed 1 cup (4 ounces) shredded mozzarella cheese 1/2 cup mayonnaise 1 teaspoon Italian Seasoning Mix 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided 2 packages (8 ounces each) refrigerated crescent rolls Preheat oven to 375°F. Coarsely chop chicken. Dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish. Add 2 tablespoons of the parsley, the lemon zest, garlic, mozzarella cheese, mayonnaise and seasoning mix to chicken. Mix well. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange wide end of triangles, slightly overlapping, in a 5 inch circle on parchament to transfer to baking stone, or on a cookie sheet. It will look like a big sun! Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
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