Sometimes it is nice to have a meal that is purely comfort food. You know what I’m talking about, something that mama used to make and having it just feels good. Even better if it is easy to make! This recipe I’m sure my Mom got around the same time she got her baking stone and while it can be made without one, it really shows off the benefit of using it! For those without a baking stone or who haven’t heard of one, basically it is a large square, rectangle or circle stone used best for baking breads. Pizza being a popular oven-stone item, any baked breads and even cookies come out better and crispier off a stone. Some places will tell you that you can get the same effect for half the price by using a ceramic tile but this is generally not a good idea. Tiles for flooring typically are glazed and have other additives for the color and finish that are not at all safe for using with food. Heating these tiles in addition to placing your food on top to cook could be dangerous to your health. Again, a cookie sheet will do just fine for this recipe, the dough on the bottom will not be crispy that’s all, not necessarily a show-stopper.
- 1/2 lb fresh broccoli
- 1.5-2lb boiled and boned chicken (may do this the day before)
- 1 small onion minced
- 8 oz Monterey Jack cheese shredded
- 2 tsp mayonnaise
- 4 oz mushrooms chopped
- 2 oz fresh parmesan cheese grated
- 1 tsp lemon juice
- 16 oz can crescent rolls
Cut up the broccoli into small pieces and place in a microwave safe bowl with some water. Cook in the microwave 3-5 minutes until softening and then drain and set aside. In a large bowl, mix all the ingredients except the crescent rolls together. Unfold the crescent rolls to where they make a triangle. On your baking stone or cookie sheet, arrange the triangle ends in a circle with the tips of each side overlapping slightly. With your hands, loosely form a ring of the chicken mixture around the circle of crescent rolls and tuck the tail of each crescent roll over the top when finished. If there is extra mixture and extra rolls, make a few individual pockets and put those in the middle of the ring. If there is still MORE mixture left (highly possible) stuff it into any less-stuffed part of the crescent ring. Bake at 350° F for 20-25 minutes or until your tops are browning. Serves 4 – 6. Not completely on the Dukan Diet but if using low-fat cheeses and crescent rolls, this is a good homey dish that isn’t all that bad for you!
Tip: if using a baking stone, it may be helpful to have an extra set of hands. Baking stones should be preheated with oven and placing the bread on the heated stone will start cooking it immediately. It may be helpful for someone to hold up the tails of the rolls while the stuffing gets…stuffed! I have done it before without preheating the stone – the stone is at a higher risk of cracking however by not heating it up to temp.