Recipe: Chicken Brunch Ring (Pampered Chef)

CHICKEN BRUNCH RING
Source: Jodi
From: Pampered Chef

Note from source: This is not only a beautiful dish it is very tasty...I could not wait to go home and make one after I had this at one of the parties. My boys really like this.

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion chopped
1 (10 ounce) can white chicken , drained and flaked (I use chicken that I have baked or boiled, like the baked taste best)
4 slices bacon, crispy cooked, chopped
4 ounces (1 cup) shredded Swiss cheese, divided use
2 packages of refrigerated crescent rolls
1 to 2 large plum tomatoes, thinly sliced
1 medium red or yellow bell pepper
2 cups shredded lettuce.

Preheat oven to 375 degrees F.

In a quart size bowl, combine mayonnaise and mustard. Snip parsley and chop onion and then add to mayonnaise mixture; mix well.

In another bowl, larger one, flake chicken and chop bacon, then add 3/4 cup of cheese and 1/3 of the mayonnaise mixture, and mix well.

Unroll crescent dough; separate into 16 triangles, arrange triangles in a circle onto the 13-inch round stone plate, with wide ends overlapping each other in the center and the points toward the outside. There should be a five inch diameter opening in the center of the stone. Scoop the chicken mixture evenly onto the widest end of the 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).

Bake ring 20 to 25 minutes or until golden brown. Remove from the oven immediately sprinkle with remaining 1/4 cup of cheese.

Then using a v shaped cutter, cut around the bell pepper, separate halves; removing membranes and seeds. Fill with remaining mayo mixture, place in the center of the ring, arrange lettuce around the bell pepper. Slice the tomatoes and then cut in half, making small half circles, arrange these around the bell pepper and you can put them in between the cuts on your brunch ring.

Note from source: I have made radish roses and chopped green onions sprinkled on top of the lettuce, as you serve this with the brunch ring and that way it is more like a salad. Presentation is very pretty.