Chicken Club Brunch Ring

• 1 c. mayonnaise
• 2 Tbsp. Dijon mustard
• 2 Tbsp. fresh snipped parsley
• 1 Tbsp. finely chopped onion
• 1 can (10 oz.) chunk white chicken drained and flaked
• 4 slices crisply cooked and chopped bacon
• 1 c. (4 oz.) finely shredded Swiss cheese
• 2 pkg. (8 oz.) refrigerated Crescent tolls
• 1 or 2 large plum tomatoes thinly sliced
• 1 medium red bell pepper
• 2 c. shredded lettuce

1. Preheat oven to 375u0b0.
2. In a 1 qt. bowl combine mayonnaise, mustard, snipped parsley and chopped onion, mix well.
3. In a 2 qt. batter bowl flake chicken with pastry blender, chop bacon in food chopper.
4. Add bacon, 3/4 c. of Swiss cheese and 1/3 c. mayonnaise, mix well.
5. Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on a 13 inch 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 stone.)
6. Using medium stainless steel scoop, scoop chicken mixture evenly on to widest end of triangle.
7. Bring outside points up over filling and tuck under wide ends of dough at center (filling will not be completely covered).
8. Slice tomato, cut each slice in half, place one tomato half over filling between openings of ring.
9. Bake 20 - 25 minutes or until deep golden brown.
10. Remove from oven; immediately sprinkle with remaining 1/4 c. cheese. Using V-shaped cutters; cut bell pepper in half.
11. Separate halves; remove membranes and seeds.
12. Fill with remaining mayonnaise mixture.
13. Place in center of ring.
14. Arrange lettuce around pepper. To serve cut with slice n serve.

mayonnaise, mustard, fresh snipped parsley, onion, chicken, bacon, swiss cheese, crescent tolls, tomatoes, red bell pepper, shredded lettuce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=79066 (may not work)