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Chicken Club Brunch Ring
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Recipe Information
From Pampered Chef


Serves/Makes:8 servings

  • 1 cup (225 ml) mayonnaise
  • 2 tbsp (30 ml) Dijon mustard
  • 2 tbsp (30 ml) fresh parsley, snipped
  • 1 tbsp (15 ml) onion, finely chopped
  • 1 10 oz (280 grm). can chunk white chicken, drained and flaked
  • 4 slices bacon, crisply cooked, chopped
  • 1 cup (225 ml) finely shredded Swiss cheese, divided (1 cup (225 ml) equals about 4 oz (112 grm).)
  • 2 pkgs. refrigerated crescent rolls
  • 1 medium red bell pepper
  • 2 cups (475 ml) shredded lettuce
  • Preheat oven to 375 degrees (200 C.).
  • In a small bowl combine mayonnaise and mustard.
  • Add parsley and onion to mayo mixture; mix well.
  • In larger bowl, flake chicken.
  • Add bacon, 3/4 cup (175 ml) cheese, and 1/3 cup (80 ml) of mayonnaise mixture; mix well.
  • Unroll crescent dough; separate into 16 triangles.
  • Arrange triangles in a circle on 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 center of stone).
  • Scoop chicken mixture evenly onto widest end of each 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).
  • Cut tomato slices in half.
  • Place 1 tomato half over filling between openings of ring.
  • Bake 20-25 minutes or until deep golden brown.
  • Remove from oven; immediately sprinkle with remaining 1/4 cup (60 ml) cheese.
  • Cut bell pepper in half.
  • Remove seeds and membranes.
  • Fill with remaining mayo mixture; place in center of ring.
  • Arrange lettuce around pepper.
Editor's note: Pampered Chef publishes a wealth of cookbooks using all their products, including pizza stones.

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