Hawaiian barbecue in December? Sure, why not. I hear tell people like to go someplace warm for the Holiday. Although truth be told, I cannot imagine Christmas on a beach. But then again, I’ve never had a white Christmas either. Damp, wet, foggy and always cold – that’s my idea of Christmas.
I picked this recipe to share now because it made me think of Christmas. The ring looks like a wreath. If you were to stick a few candles into it, you might ever get away with serving it for Saint Lucia Day, although that would really be a stretch. We’ll talk about Saint Lucia tomorrow.
Now where was I? Oh yeah, another reason for today’s share is that this delicious ring comes together in a snap. Pick up a rotisserie chicken on your way home at the end of a very hectic day, and in no time at all you have whisked yourself away to a tropical Island.
Sweet Hawaiian BBQ Chicken Crescent Ring
3 cups Rotisserie Chicken
2 tablespoons Jalapeño Peppers, if desired
1 cup Sweet Barbecue Sauce
1 small can Pineapple Chunks
2 cans Sweet Hawaiian Style Refrigerated Crescent Dinner Rolls
1/2 cups shredded Sharp Cheddar Cheese
Heat oven to 375 degrees. Line large cookie sheet with cooking parchment paper and set aside.
Remove skin from the rotisserie chicken, pull the meat from the bones and shred. Place the shredded chicken into a medium size bowl. Set aside.
Chop jalapeño and add to the chicken along with the barbecue sauce. Drain the pineapple chunks, toss into the the chicken mixture. Stir well until fulling incorporated.
Unroll both cans of dough; separate into 16 triangles. On cookie sheet, arrange triangles in ring so short sides of triangles form 6-inch circle in center. Dough will overlap. Dough ring should look like the sun at this point.
Spoon chicken mixture on the wider half of each triangle closest to center of ring. Bring each dough point up and over the filling, tucking dough under bottom of dough to secure it. Repeat around the entire ring until the filling is enclosed. Some filling might show a little but that’s okay.
Place in the heated oven and bake for 23 minutes. Sprinkle with the shredded cheese. Bake 2 to 3 minutes or until golden brown and cheese is melted.
Serve piping hot and enjoy.