Florentine Chicken Ring

Florentine Chicken Ring

Lemon Pepper 19

"Wonderful for brunch or even as a light dinner. We have this every Christmas morning!"

Ingredients 40 m {{adjustedServings}} servings 414 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 414 kcal
  • 21%
  • Fat:
  • 27 g
  • 42%
  • Carbs:
  • 24.6g
  • 8%
  • Protein:
  • 16.6 g
  • 33%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 928 mg
  • 37%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Mix chicken, red bell pepper, spinach, Cheddar cheese, mayonnaise, lemon zest, salt, and nutmeg together in a large bowl. Set aside. Unroll crescent roll dough, and separate into 16 triangles. Arrange triangles in a circle on a 13-inch baking stone or pizza pan with the wide ends of the triangles overlapping in the center and points facing out. The center diameter should be about 5-inches. Scoop chicken mixture evenly onto the widest end of each triangle. Bring the outer point of each triangle towards the center of the circle and tuck the point under the wide end of the dough. The filling will not be completely covered.
  3. Bake in the preheated oven until golden brown, 20 to 25 minutes. Slice and serve.
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  • Cook's Note
  • For maximum flavor, use sharp cheddar cheese instead of a mild or medium cheese.
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Reviews 22

  1. 24 Ratings


I *cannot* believe that no one else has tried this recipe!! It is SO EASY and SO GOOD, it was one of the first things to go at my dinner party. Will make this again.


This deserves at least 6 stars! I used leftover Beer Butt Chicken instead of canned. Also prepared some basic chicken gravy, thinking that it might be dry... not so. It was moist yet with a crisp crust. No gravy necessary! This needs to be tried!


This is one of my favorite Pampered Chef recipes --- guests ALWAYS ask for the recipe whenever I serve this at brunch or potluck meetings. Some tips: I cook 1 lb. diced chicken breast with the 1/2 tsp salt (not too salty that way); squeeze the spinach with your hands over the sink to get all the water out; buy your crescent rolls from Trader Joe's (no bad-for-you chemicals or preservatives and a much better price!). A friend of mine likes to add some sweet corn to the mixture and then serve the rolls with Thousand Island Dressing as a sort-of dipping sauce. (I haven't tried it that way, but she raves about it, so I thought I'd share.)