Chicken Salad Ring

Preheat oven to 350 degrees F.

Allow cream cheese to soften at room temperature.

With a whisk or fork whip the cream cheese until you’ve reached spreading consistency.

Drain canned chicken and add to the cream cheese along with the green onions, seasoning and butter. Mix well. This should be spreadable as you will be putting it on the crescent rolls. If it is not add a little milk or mayo being careful that it does not get soupy.

Arrange rolls on a cookie sheet without sides. The crescent rolls should have the points facing out, making a star like circular ring .(see photo: This shows roll configuration without the chicken filling.) Overlap the rolls slightly as you do this.

Place spoonfuls of the chicken mixture on the thick part of each of the the rolls making a ring shape.

Pull the pointed ends of the rolls up and fold over the chicken mixture, tucking it under the other side.

When you are finished with this process you will have a ring shape or at least you should!

Beat the egg & add a Tablespoon of water and beat together. Brush this over the rolls.

Bake for 15-20 minutes. You want the crescent rolls to bake and not be raw/gooey in the middle, but want to avoid burning the rolls. You want them golden on top.

This can also be baked on a round pizza stone.

Serve warm, but it is good at room temp at a party.