chicken club brunch ring

Name: Chicken Club Brunch Ring
Yield: 8
Cuisine: American
Ingredients: 1 cup(s) salad dressing; 2 tablespoon(s) dijon mustard; 2 tablespoon(s) fresh parsley, snipped; 1 tablespoon(s) onion, chopped; 10 ounce(s) chunk white chicken, drained; 4 slice(s) bacon, fried crisp, crumbled; 1 cup(s) swiss cheese; 16 ounce(s) refrigerated crescent rolls; 2 large plum tomatoes, thinly sliced; 1 medium red bell pepper (must sit straight); 2 cup(s) shredded lettuce

(2 ratings)

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

I'm a HUGE fan of Pampered Chef. If a demonstrator was boring, I'd wait until her back was turned, then I'd go up and play with the stuff so everyone else could see how fun it was. And they made recipes, like this one, to showcase their product. But, it is EASY, and it is TASTY, and it is BEAUTIFUL. And economical, and. . . BUT, if you're treating this as the entree, I'd reduce the number of servings to FOUR.

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(2 ratings)

yield 8 serving(s)

method Bake

Ingredients For chicken club brunch ring

1 c

salad dressing
2 Tbsp

dijon mustard
2 Tbsp

fresh parsley, snipped
1 Tbsp

onion, chopped
10 oz

chunk white chicken, drained
4 slice

bacon, fried crisp, crumbled
1 c

swiss cheese
16 oz

refrigerated crescent rolls
2 lg

plum tomatoes, thinly sliced
1 md

red bell pepper (must sit straight)
2 c

shredded lettuce

How To Make chicken club brunch ring

1
Preheat oven to 375*F. In bowl, combine salad dressing and mustard. Add parsley and onion; mix well.

2
In another bowl, flake chicken. Add bacon, ¾ cup of the Swiss, and 1/3 cup of the salad dressing mixture; mix well.
3
Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on cookie sheet or pizza pan with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of Stone.) Scoop chicken mixture evenly onto widest end of each triangle.
4
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.)
5
Cut tomato slices in half. Place each half of tomato slices over filling between openings of ring.
6
Bake 20 - 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup Swiss. Cut top off red bell pepper; remove seeds. Fill pepper with remaining salad dressing mixture. Place in the middle of the ring. Arrange lettuce around pepper. ***Note -- I used mayonnaise on this the first time and it turned out too salty. I think, for once, salad dressing would be the better choice.
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