1 can chunk white chicken, drained and flaked (or leftover chicken)
4 slices of bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese, divided
2 packages of refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Instructions
Prehead oven to 375. In large bowl, combine mayonnaise and mustard. Chopped fresh parsley. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken and chop bacon.
Add bacon, 3/4 cup of the cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate ion 16 triangles. Arrange triangles in a circle on a 13inch round baking stone with wide end of the triangles overlapping the center and points toward the outside. (There should be a 5-inch diameter opening in center of Stone.)
Scoop chicken mixture evenly onto wides end of each triangle. Bring outside points of triangles up over filling the tuck under wide ends of dought at center of ring. (filling will not be completely covered.) Slice tomatoes and cut the slices in half. Place on tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup cheese.
Cut around bell pepper. Separate halves; remove membranes and seeds. Fill with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around pepper.
Serving
Suggestions
great for entertaining....but I usually scale it down a bit.
Originally Submitted
12/5/2008
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You can add this chicken club brunch ring recipe to your own private DesktopCookbook.
