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Chicken Club Brunch Ring

Chicken Club Brunch Ring

From Pampered Chef

INGREDIENTS

  • 1 cup mayo
  • 2 T. Dijon mustard
  • 2 T. fresh parsley, snipped
  • 1 T. onion, finely chopped
  • 1 10-oz can chunk white chicken, drained and flaked
  • 4 slices bacon, crisply cooked and chopped
  • 1 cup (4 oz) finely shredded Swiss cheese, divided
  • 2 pkg (8 oz each) refrigerated crescent rolls
  • 2 plum tomatoes, thinly sliced
  • 1 medium red bell pepper
  • 2 cups shredded lettuce

DIRECTIONS

  • Preheat oven to 375.
  • In small bowl, combine mayo and mustard. Add parsley and onion to mayo mixture; mix well.
  • In medium bowl, mix chicken, bacon, 3/4 cup of the cheese and 1/3 cup of the mayo mixture, mix well.
  • Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on round stone with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of stone.)
  • Scoop chicken mixture evenly onto widest end of each triangle.
  • Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
  • Cut tomato slices in half. Place 1 tomato half over filling in openings of ring.
  • Bake 20-25 minutes or until deep golden brown.
  • Remove from oven; immediately sprinkle with remaining 1/4 cup cheese.
  • Cut off top of bell pepper. Discard top, membranes, and seeds. Fill pepper with reminaing mayo mixture; place in center of ring.
  • Arrange lettuce around bell pepper.

Serves 8. Calories per serving: 540, Fat 42g, Sodium 1090 mg, Dietary Fiber, 1g. Use fat-free mayo, real bacon bits, and reduced-fat crescent rolls to save 190 Calories and 26g Fat per serving.