You may also like
Categories:
mayonnaise mustard fresh snipped parsley onion chicken bacon Swiss cheese Crescent tolls tomatoes red bell pepper shredded lettuce
Viewed: 93 - Published at: 8 years agoIngredients
- 1 c. mayonnaise
- 2 Tbsp. Dijon mustard
- 2 Tbsp. fresh snipped parsley
- 1 Tbsp. finely chopped onion
- 1 can (10 oz.) chunk white chicken drained and flaked
- 4 slices crisply cooked and chopped bacon
- 1 c. (4 oz.) finely shredded Swiss cheese
- 2 pkg. (8 oz.) refrigerated Crescent tolls
- 1 or 2 large plum tomatoes thinly sliced
- 1 medium red bell pepper
- 2 c. shredded lettuce
Method
- Preheat oven to 375°.
- In a 1 qt. bowl combine mayonnaise, mustard, snipped parsley and chopped onion, mix well.
- In a 2 qt. batter bowl flake chicken with pastry blender, chop bacon in food chopper.
- Add bacon, 3/4 c. of Swiss cheese and 1/3 c. mayonnaise, mix well.
- Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on a 13 inch round 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 the center of stone.)
- Using medium stainless steel scoop, scoop chicken mixture evenly on to widest end of triangle.
- Bring outside points up over filling and tuck under wide ends of dough at center (filling will not be completely covered).
- Slice tomato, cut each slice in half, place one 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 c. cheese. Using V-shaped cutters; cut bell pepper in half.
- Separate halves; remove membranes and seeds.
- Fill with remaining mayonnaise mixture.
- Place in center of ring.
- Arrange lettuce around pepper. To serve cut with slice n serve.
