Chicken Club Crunch

Chicken Club Crunch

3 cups coarsely chopped COOKED chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup (4oz) Swiss cheese, grated/shredded
½ cup mayo
1 teaspoon Dijon mustard
2 Tablespoons snipped fresh parsley, or ¾ Tablespoon dry parsley
1 large garlic clove, or 2 small cloves, pressed
2 plum tomatoes, sliced and then each slice in half
1 egg white, lightly beaten
Freshly grated parmesan cheese
2 packages crescent rolls

Preheat oven to 375 degrees (bake; not convection).

In large mixing bowl combine chicken, bacon, Swiss cheese, mayo, Dijon mustard, parsley and garlic.

Line baking sheet with parchment paper. Roll crescent rolls out into pre-cut triangles. Place crescent rolls in a line on the baking sheet overlapping each other (enough for two lines). Fill the top (larger portion) of the crescent rolls with a large scoop of the filling. Take the smaller end of the crescent rolls and roll over filling and tuck under bottom larger portion of crescent roll. Place tomato halves in space between each notch. Brush with egg white. Sprinkle with freshly grated parmesan cheese. Bake for 25 minutes until golden brown.

Yields: 8 servings