Chicken Club Brunch Ring - cooking recipe

Ingredients

1 cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. parsley flakes
1 Tbsp. onion, finely chopped
1 can (10 oz.) chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup (4 oz.) finely shredded Swiss cheese, divided
2 pkg. (8 oz. each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper (optional)
2 cups shredded lettuce

Preparation

Preheat oven to 375 degrees.
In 1 qt. bowl combine mayonnaise and mustard.
Add parsley and onion to mayonnaise mixture; mix well.
In 2 qt. bowl, flake chicken.
Add bacon, 3/4 cup of the cheese and 1/3 cup of mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles.
Arrange triangles in a circle on 13 in. cooking stone or pizza pan with wide ends of triangles overlapping in the center and points toward the outside.
(There should be a 5 in. diameter opening in center.)
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 rind.
(Filling will not be completely covered.)
Cut sliced tomatoes 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 cup cheese.
Cut top off bell pepper, remove membranes and seeds.
Fill with remaining mayonnaise mixture (you can use a small bowl in place of bell pepper); place in center of ring.
Arrange lettuce around pepper or bowl.
Cut into 8 equal slices and serve.