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Italian Chicken, Spinach, Artichoke Extravaganza


3 Boneless Skinless Chicken Breasts marinaded in Italian Salad Dressing, cooked and cubed
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup (4 oz) shredded mozzerella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup mayonnaise
1 garlic clove, pressed
1/4 teaspoon coarsely ground black peppet
1 egg white
2 tablespoons grated fresh Parmesan Cheese


1. Preheat oven to 375°.  In a large bowl combine chicken, artichokes, spinach, mozzerella cheese, feta cheese, mayonaise, garlic and black pepper; mix well

Making the Wreath

2. Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place.
(Points will overlap in center.)

Roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.

Scoop filling evenly over dough in a continuous circle.

Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath.

3.  Brush with egg white.  Sprinkle with grated Parmesan cheese.  Bake 25 – 30 minutes or until golden brown.



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