Chicken Club Brunch Ring

By pattiaroberts

Ingredients

• 1 cup mayonnaise
• 2 tablespoons Dijon mustard
• 2 tablespoons fresh parsley, snipped
• 1 tablespoon onion, finely chopped
• 1 can (10 oz.) chunk white chicken, drained and flaked
• 4 slices bacon, crisply cooked, chopped
• 1 cup (4 oz.) finely shredded Swiss cheese, divided
• 2 packages (8 oz. each) refrigerated crescent rolls
• 2 plum tomatoes, thinly sliced
• 1 medium red bell pepper
• 2 cups shredded lettuce

Details

Servings 8
Preparation time 20mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375. In a small bowl, combine mayonnaise and mustard. Snip parsley with scissors. Chop onion. Add parsley an onion to mayonnaise mixture; mix well. In a large bowl, flake chicken. Chop bacon and add to 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 a round stone with wide ends of the triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in the center of the stone.)Using a scoop or spoon 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.) Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20 to 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 remaining mayonnaise mixture; place in center of ring. Arrange lettuce around pepper. Cut into slices.