Chicken club brunch ring

Yield: 1 Servings

Measure Ingredient
1 cup Mayonnaise
2 tablespoons Dijon mustard
2 tablespoons Fresh parsley; snipped
1 tablespoon Onion; finely chopped
10 ounces Chunk white chicken; drained and flaked
4 slices Bacon fried crisp; chopped
1 cup Swiss cheese; divided, finely shredded
2 packs Refrigerated crescent rolls
2 larges Roma tomatoes; halved lengthwise, halves quartered
1 medium Red bell pepper
2 cups Lettuce; shr

Preheat oven to 375. In 1 quart batter bowl, combine mayonnaise and mustard. Snip parsley with Kitchen Cutters. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken.

Crumble bacon and add to chicken. Add ¾ cup of the cheese, and ⅓ cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on round baking stone with wide ends of triangles overlapping in the center and points toward the outside.

(There should be a 5-inch diameter opening in center of Stone.) Using medium stainless steel scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Halve tomatoes lengthwise, and then quarter each half, longways. Place 1 tomato piece over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup of cheese. Using V-shaped cutter, cut around bell pepper. Separate halves; remove membranes and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around pepper.

Recipe by: Pampered Chef

Posted to recipelu-digest Volume 01 Number 340 by "Campbell" <lauriec@...> on Dec 4, 1997

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