- 8
Ingredients
- 1 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 2 tablespoons Fresh parsley, snipped
- 1 tablespoon Onion, finely chopped
- 1 can (10 ounces) chunk white chicken, drained and flaked
- 4 slices Bacon, crisply cooked and chopped
- 1 cup (4 ounces) finely shredded Swiss cheese, divided
- 2 packages (8 ounces each) refrigerated crescent rolls
- 2 Plum tomatoes, thinly sliced
- 1 Medium red bell pepper
- 2 cups Shredded lettucePreparation
Preparation
Step 1
Preheat oven to 375*F. In small batter bowl, combine mayonnaise and mustard. Snip parsley with kitchen shears. Chop onion with food chopper. Add parsley and onion to mayonnaise mixture; mix well. In classic batter bowl, flake chicken with pastry blender. Chop bacon with food chopper. Add bacon, 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 Classic Round Stone with wide ends of triangels overlapping in the center and points toward teh outside. (There schoud be a 5-inch diameter opening in the cneter of stone.) Using medium scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using ultimate slice and grate; cut slices in half. Place 1 tomato halfover filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with the remaining 1/4 cup cheese. Using v-shaped cutter, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings with slice 'n serve.Cook's Notes
Save 190 calories and 26 grams of fat per serving by making the following substitutions: fat free mayonnaise for mayonnaise; 2 tablespoons real bacon bits for bacon slices; and refrigerated reduced-fat crescent rolls for crescent rolls.