STONEWARE! Stoneware is synonymous with Pampered Chef. Millions of people have at least heard of a pizza stone, if not own one. Stoneware was actually one of the original products in the Pampered Chef line! That’s 37 years for those of you keeping count. 
Something that has been in the product line for that long, has to be amazing, right? Here’s a couple of the features that make stoneware a cult favorite. (Wait, there’s a Pampered Chef cult? Yes. And that means that you don’t have nearly enough lol)
- Stoneware is ready to use straight out of the box! The first few times you use it, you’re going to want to make sure that your stone is well oiled so your food doesn’t stick. You will see a nonstick “seasoning” starting to build with every use. As we say, the darker it looks, the better it cooks!
- Moisture is drawn away from food for light and crispy results! That means that your frozen pizza won’t have a soggy crust from sitting in the icy crystals from your freezer.
- Most everyone knows you can use your stones in the oven. But did you know you can use stones in the microwave and freezer, too?! Did someone say Cold Stone Ice Cream at home?
- Keep your stone 2/3 covered with food when you cook. And make sure that your food is thoroughly thawed before heating. This will keep the chances of your stone cracking to a minimum.
- Cleanup is SUPER easy. Just rinse it with hot water and use the pan scraper that in included in each box. And yes, you can buy replacements because people accidentally throw them away.
Ok, ok. You now know about stoneware and how to use/clean it. How about a classic recipe that is a crowd pleaser? I like to make this recipe for dinner and I’ve created all sorts of versions of it– steak and peppers, scrambled eggs with bacon, Hawaiian bbq chicken, pizza, anything! Let’s go basic with this and put together a Chicken & Broccoli Braid!
- 1 cup chopped broccoli florets
- 2 cups chopped cooked chicken breasts
- ½ cup diced red bell pepper
- 1 cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- 2 tsp All-Purpose Dill Mix
- 1 garlic clove, pressed
- ¼ tsp salt
- 2 pkgs (8 oz each) refrigerated crescent dough
- 1 egg white, lightly beaten
- 2 tbsp slivered almonds
- Preheat oven to 375°F (190°C). Unroll crescent rolls; separate into eight triangles. Arrange triangles, slightly overlapping, in a circle on White Large Round Stone with wide ends 3" (7.5 cm) from edge of baking stone (points will extend off the edge of the baking stone.). Roll wide ends of dough toward center to create a 3" (7.5 cm) opening.
- In Classic Batter Bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, seasoning mix, garlic pressed with Garlic Press and salt; mix well.
- Using Large Scoop, scoop filling evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Lightly brush dough with egg white using Chef’s Silicone Basting Brush; sprinkle with almonds. Bake 25–30 minutes or until deep golden brown.
Dried dill weed can be substituted for the All-Purpose Dill Mix, if desired.
Share this post far and wide because there are stoneware owners out there that don’t know how to use theirs. And that makes me sad. So, pin your favorites to Pinterest and share this post to Facebook! Help out your friends. And while you’re at it, come join my group on Facebook! I share things like this in there pretty often and we’ve got a great little table in the corner of the internet cafeteria. I’ll save you a seat!
Wanna see some of the other goodies Pampered Chef has to offer? Be sure to see Check out Stoneware 2.0: The Rockcrok! and join my Facebook group!!
I'd love to hang with you over at my free Facebook group.
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