Chicken Club Brunch Ring
|Mayonnaise||1 Cup (16 tbs)|
|Dijon mustard||2 Tablespoon|
|Snipped fresh parsley||2 Tablespoon|
|Finely chopped onion||1 Tablespoon|
|Chunk white chicken||1 Can (10 oz), drained, flaked|
|Bacon slices||4 , crisp-cooked, crumbled|
|Swiss cheese||4 Ounce, finely shredded (1 Cup)|
|Canned crescent rolls||16 (Two 8-Count Cans)|
|Plum tomatoes||2 , thinly sliced|
|Red bell pepper||1 Medium|
|Shredded lettuce||2 Cup (32 tbs)|
Combine the mayonnaise, mustard, parsley and onion in a small bowl; mix well.
Combine the chicken, bacon, 3/4 cup of the Swiss cheese and 1/3 cup of the mayonnaise mixture in another bowl; mix well.
Unroll the dough and separate into 16 triangles.
Arrange the triangles in a circle on a baking stone, points facing outward, wide ends overlapping in the center; there should be a 5-inch-diameter opening in the center.
Spoon chicken mixture evenly onto the wide ends of each triangle.
Pull the points of the triangles over the filling and tuck under the wide ends; filling will not be completely covered.
Cut the tomato slices in half.
Arrange halved tomato slices over exposed filling.
Bake at 375 degrees for 20 to 25 minutes or until golden brown.
Remove from oven.
Sprinkle with the remaining 1/4 cup cheese immediately.
Cut off the top of the bell pepper and clean out the center.
Fill the hollow bell pepper with the remaining mayonnaise mixture; place in the center of the ring.
Arrange the lettuce around the bell pepper.