CHICKEN BRUNCH RING

CHICKEN BRUNCH RING
From: Pampered Chef



1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion chopped
1 (10 oz) can white chicken , drained and flaked (I use chicken
that I have baked or boiled, like the baked taste best)
4 slices bacon, crispy cooked, chopped
4 ounces (1 cup) shredded Swiss cheese, divided use
2 packages of refrigerated crescent rolls
1 to 2 large plum tomatoes, thinly sliced
1 medium red or yellow bell pepper
2 cups shredded lettuce.

Preheat oven to 375 degrees F.

In a quart size bowl, combine mayonnaise and mustard. Snip parsley and
chop onion and then add to mayonnaise mixture; mix well.

In another bowl, larger one, flake chicken and chop bacon, then add
3/4 cup of cheese and 1/3 of the mayonnaise mixture, and mix well.

Unroll crescent dough; separate into 16 triangles, arrange triangles
in a circle onto the 13-inch round stone plate, with wide ends
overlapping each other in the center and the points toward the
outside. There should be a five inch diameter opening in the center of
the stone. Scoop the chicken mixture evenly onto the widest end of the
triangle. Bring outside points of triangles up over filling and tuck
under wide ends of dough at center of ring. (filling will not be
completely covered).

Bake ring 20 to 25 minutes or until golden brown. Remove from the oven
immediately sprinkle with remaining 1/4 cup of cheese.

Then using a v shaped cutter, cut around the bell pepper, separate
halves; removing membranes and seeds. Fill with remaining mayo
mixture, place in the center of the ring, arrange lettuce around the
bell pepper. Slice the tomatoes and then cut in half, making small
half circles, arrange these around the bell pepper and you can put
them in between the cuts on your brunch ring.

Note from source: I have made radish roses and chopped green onions
sprinkled on top of the lettuce, as you serve this with the brunch
ring and that way it is more like a salad. Presentation is very pretty.



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