Chicken Club Brunch Ring

another great Pampered Chef recipe!

'A savory ring made with chicken, bacon, and Swiss cheese'

1 C mayonnaise
2 T Dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 10 oz can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 C (4 oz) finely shredded Swiss cheese, divided
2 pk (8 oz ea) refrigerated crescent rolls (NOT the large ones)
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 C shredded lettuce

Preheat oven to 375°. In bowl, combine mayo and mustard. Snip parsley. Chop onion. Add parsley and onion to mayo mixture; mix well. In a separate bowl, flace chicken. Chop bacon. Add bacon, 3/4 C of the cheese, and 1/3 C of the mayo mixture; mix well. Unroll crescent dough separate into 16 triangle. Arrange triangles in a circle on round baking stone with the wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of stone). Using a 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.) Slice tomatoes, cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20-25 mintues or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 C cheese. Cut top off of bell pepper (using V-shaped knife if you have one for decorative purposes). Remove membranes and seeds. Fill with remaining may mixture; place in center of ring. Arrange lettuce around pepper.

Yield: 8 servings
~ 540 calories and 42 grams of fat per serving.

Notes: I used dried parsley, about 2 t. We use crumbled bacon from the bag. And you can bake on a cookie sheet if you don't have a stone.