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

Broccoli Ham Ring

Broccoli Ham Ring
By: Doris Christopher

4oz ham, chopped (1 cup)
¼ lb broccoli, chopped (1 cup)
¼ cup onion, chopped
¼ cup fresh parsley, snipped
1 ½ cups (6oz) shredded Swiss cheese
2 Tablespoons Dijon mustard
1 teaspoon lemon juice
2 packages (8oz each) refrigerated crescent rolls

Preheat oven to 350 degrees. Place ham, broccoli, and onion in a bowl. Add parsley, cheese, mustard and lemon juice to ham mixture. To assemble ring, 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 ham mixture evenly onto widest end of each triangle. Bring points of triangle up over filling and tuck under wide ends of dough at center of ring. Bake 25-30 minutes or until deep golden brown. Cut into slices and serve.

Yields: 8 slices

Black Forest Angel Roll

Black Forest Angel Roll
By: Doris Christopher

1 package (16oz) angel food cake mix
¼ cup unsweetened cocoa powder
1 can (21oz) cherry pie filling
¼ cup powdered sugar
1 ½ cups chocolate-flavored syrup
1 ½ cups frozen whipped topping, thawed

Preheat oven to 350 degrees. Line a bar pan with parchment paper.

Add cocoa powder to angel food cake mix and prepare batter according to package directions. Pour batter into prepared pan. Cut through batter with a spatula to remove large air bubbles. Bake 30 minutes or until top springs back when lightly touched with fingertip. Turn cake out at once onto a sheet of parchment paper sprinkled with powdered sugar. Gently remove parchment paper that was stuck to the bottom of the cooked angel food cake. Roll up cake in sugared parchment paper lined side in jelly roll fashion. Cool on non-stick cooling rack. Unroll cake; discard parchment paper. Spread pie filling to within 1 inch of edge; reroll. Sprinkle with additional powdered sugar, if desired. Slice into 1 inch slices using serrated bread knife. For each serving drizzle with 1-2 Tablespoons chocolate syrup; top with whipped topping.

Yield: 12 servings