Tuesday, May 12, 2009

Chicken Club Brunch Ring

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1-2 large plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
1Preheat oven to 375°F.
2In a bowl, combine mayonnaise and mustard.
3Snip parsley.
4Chop onion.
5Add parsley and onion to mayonnaise mixture; mix well.
6In a 2 quart bowl, flake chicken with a fork.
7Chop bacon.
8Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
9Unroll crescent dough, separate into 16 triangles.
10Arrange triangles in a circle on a 13-inch 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).
11Scoop the chicken mixture evenly onto widest end of each triangle.
12Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
13Slice tomatoes, cut slices in half.
14Place 1 tomato half over filling between openings of ring.
15Bake 20 to 25 minutes or until deep golden brown.
16Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
17Using a v-shaped cutter, cut around bell pepper.
18Separate halves; remove membrane and seeds.
19Fill with remaining mayonnaise mixture; place in center of ring.
20Arrange lettuce around the pepper.

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