Categories: Appetizers, Brunch, Lunch
Ingredients
- 1 cup mayo
- 2 tbsp dijon mustard
- 2 tbsp fresh parsley, chopped
- 1 tbsp oinion, finely chopped
- 1 can (10 oz) chunk white chicken, drained and flaked
- 4 slices baon, crisply cooked and chopped
- 1 cup (4 oz) finely shredded Swiss cheese, divided
- 2 packages (8 oz each) refrigerated crescent rolls
- 2 plum tomatoes thinly sliced
- 2 cups shredded lettuce
- 1 medium red bell pepper
Directions
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eat oven to 375. Combine mayo and mustard. Snip parsley and chop onion and add to mayo mixture. Flake chicken.Add bacon. 3/4 cup of the cheese and 1/2 cup of mayo mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles on 13" round baking stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5 inch diameter opening in the center of the stone. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of trianges up over filling and tuck under wide ends of dough at cent rof ring. (Filling will not be completely covered.) slice tomatoes and cut in half. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with remaining cheese. Remove membranesand seeds from bell pepper. Fillwith remaining mayo mixture, place in center of ring. Arrange lettuce around pepper. Serve, sliced.