The picture shows a half size using half the recipe I made for lunch when having a friend over.
2 lg. cans all white meat chicken or 2 lg chicken breasts boiled and shredded
1-1/4 cup Swiss cheese, shredded
1/2 cup celery, diced
1/2 cup dried cranberries
1/2 cup mayonnaise
2 Tbl. Dijon style mustard
salt & pepper to taste
2 tubes crescent rolls
1 egg white, beaten
Preheat oven to 375 degrees.
In a bowl combine the chicken, 1 cup of the cheese, celery, cranberries, mayo, mustard, salt & pepper. Mix well and set aside.
Arrange triangles of crescent dough in a circle with the wide ends of the triangles overlapping in the center and the tips pointing outward. Smush together the inside pieces of the crescents where they are overlapping. There should be a 6" circle in the center of the baking stone.
Scoop the filling evenly in a circle closest to the inside edge and bring point of crescent up and over the filling and tuck under to seal. (Check out my Chicken Enchilada Ring for pictures)
Brush with egg white and sprinkle with remaining cheese.
Bake for 25 - 30 minutes or until golden brown and cooked all the way through.
*Recipe may be easily halved for fewer people
Here's the handy printable - Chicken Cranberry Ring