What is that pampered chef recipe that uses leftover turkey and crescent rolls?

Florentine Garden Ring





8 oz thickly sliced deli ham, coarsely chopped (can sub chicken or turkey)


1/3 cup chopped onion


陆 cup finely chopped carrot


陆 cup pitted ripe olives, sliced


1陆 cups (6 oz) shredded Swiss cheese, divided


1 pkg (10 oz) frozen chopped spinach, thawed and well drained


1/3 cup light mayonnaise


2 garlic cloves, pressed


2 (8 oz) pkgs. refrigerated reduced-fat crescent rolls


2 plum tomatoes, sliced





1. Preheat oven to 375掳F. Combine ham, onion, carrot, olives, 1录 cups of cheese, spinach, mayonnaise and garlic. Mix well.





2. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Press or roll wide ends of dough toward center to create a 5-inch opening.





3. Spoon spinach mixture evenly over dough in a circle. Slice tomatoes; arrange in an overlapping circular pattern over filling. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.





Yield: 8 servings or 16 sample servings





Nutrients per serving: Calories 380, Total Fat 20 g, Saturated Fat 4.5 g, Cholesterol 35 mg, Carbohydrate 30 g, Protein 16 g, Sodium 960 mg, Fiber 1 g





--Pampered Chef

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