Yes ... chicken ring. Sounds pretty much disgusting, doesn't it? I don't even really recall how I came across this recipe for a chicken broccoli ring, but I do know why I was drawn to it. When I first became vegan I looked through the (extensive) list Peta compiled of "accidentally" vegan items at the grocery store, and I remembered that Pillsbury crescent rolls were included on the list (right between cornbread and pizza dough). Since the real crux of this recipe was the crescent rolls, I figured everything else could be subbed out easily enough to create my own vegan version of the chicken ring ...
Horray, right? Yeah, Josh didn't think it was worth pursuing either. But boy was he wrong! With the crescent rolls safely in the vegan camp, all I had to do to make my chicken ring dreams a reality was sub out vegannaise for the mayo, Gardein chicken scallopini for the chicken, and daiya mozzarella for the cheddar (I had the mozz already, but I'm sure daiya cheddar would have been great too - and more colorful). I could have also gotten more color using a red bell pepper rather than orange but the orange were on sale ... I also nixed the egg wash and almonds, figuring crescent rolls come out looking just fine without filling and would probably do the same here.
The whole recipe came together pretty easily. The trickiest part really was fitting all of the crescent roll triangles into my circle (I came up one short). I also didn't get the beautiful foldover with perfect spacing, but I'm sure I can get it right with more practice! And more practice I most certainly will get, because the chicken ring was amazing!!! Decidedly unhealthy, perhaps, but really, really tasty. I ate the whole ring myself in three sittings. (Yes, I realize that's the equivalent of eating five crescent rolls at a time, plus the filling.) So maybe the more appropriate plan here would be to make this with a giant salad to help ensure chicken ring portion control.
Now, one more time for good measure ... chicken ring!