Chicken Club Brunch Ring

Chicken Club Brunch Ring
By: Doris Christopher

1 cup mayonnaise
2 Tablespoons Dijon mustard
2 Tablespoons fresh parsley, snipped
1 Tablespoon onion, finely chopped
1-2 cups cooked chicken breast, chopped
4 slices bacon, cooked and chopped
1 cup (4oz) finely shredded Swiss cheese, divided
2 packages (8oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium yellow or orange bell pepper

Preheat oven to 375 degrees. Combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl add chicken, bacon, ¾ cup of the cheese and 1/3 cup of the mayonnaise mixture. Unroll crescent dough; separate into 16 triangles. Arrange triangles on a round pizza pan with the wide ends of the triangle overlapping in the center and points toward the outside. There should be a 5 inch diameter opening in the center of the pan. Using a medium scooper, scoop chicken mixture evenly onto widest end of the each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup cheese. Cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with remaining mayonnaise mixture; place in the center of the ring. Arrange lettuce around bell pepper (if you chose). Slice and serve.

8 slices/servings