Description:

From Pampered Chef

Source:

Teresa

Serves/Makes:8 servings

Ingredients

• 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

Preparation

• 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.

Comments

Editor's note: Pampered Chef publishes a wealth of cookbooks using all their products, including pizza stones.