Chicken Club Brunch Ring lindah
1 cup light mayonnaise -- see notes
2 tablespoons Dijon mustard
2 tablespoons fresh parsley -- (or 1 tbs. dried)
1 tablespoon finely chopped onion
10 ounces chunk white chicken (1 can) -- drained and flaked
4 slices bacon -- crisply cooked
1 cup Swiss cheese -- finely shredded
2 large plum tomatoes
2 cans refrigerated crescent rolls -- (8 ounces each)
2 large plum tomatoes -- thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Preheat oven to 375 degrees. In 1-Qt. Batter bowl, combine mayonnaise and mustard. Snip parsley with kitchen cutters. Chop onion with food chopper. Add parsley and onion to mayonnaise mixture; mix well. In Classic 2-Qt. Batter Bowl, flake chicken with pastry blender (or fork). Chop bacon with Food Chopper. Add bacon, 3/4 cup of the cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in circle on 13" 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 center of Stone.) Using medium stainless Steel Scoop, 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) Slice tomatoes using Vario-Slicer; cut slices in half. place 1 tomato slice 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. Using V-shaped Cutter, cut around bell pepper. 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.
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