Chicken Club Brunch Ring

Title:
Chicken Club Brunch Ring

Yield:
1 Servings

Categories:
Brunch,
Parties




Ingredients:





     1 c  Mayonnaise


     2 tb Dijon mustard


     2 tb Fresh parsley; snipped


     1 tb Onion; finely chopped


    10 oz Chunk white chicken; drained


          -and flaked


     4 sl Bacon fried crisp; chopped


     1 c  Swiss cheese; divided,


          -finely shredded


     2 pk Refrigerated crescent rolls


     2 lg Roma tomatoes; halved


          -lengthwise, halves


          -quartered


     1 md Red bell pepper


     2 c  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 3/4 cup of the cheese, and 1/3 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 1/4 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"


 
on Dec 4, 1997