Print Friendly Recipe
- From Pampered Chef
- 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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