Chicken club brunch ring
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Chicken club brunch ring
  Chicken    Brunch  
Last updated 6/12/2012 1:13:43 AM. Recipe ID 42282. Report a problem with this recipe.
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      Title: Chicken club brunch ring
 Categories: Brunch, Parties
      Yield: 1 Servings
 
      1 c  Mayonnaise
      2 tb Dijon mustard
      2 tb Fresh parsley; snipped
      1 tb Onion; finely chopped
     10 oz Chunk white chicken; drained
           -and flaked
      4 sl Bacon fried crisp; chopped
      1 c  Swiss cheese; divided,
           -finely shredded
      2 pk Refrigerated crescent rolls
      2 lg Roma tomatoes; halved
           -lengthwise, halves
           -quartered
      1 md Red bell pepper
      2 c  Lettuce; shr
 
  Preheat oven to 375. In 1 quart batter bowl, combine mayonnaise and
  mustard. Snip parsley with Kitchen Cutters. Chop onion. Add parsley
  and onion to mayonnaise mixture; mix well. In another bowl, flake
  chicken. Crumble bacon and add to chicken. Add 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 a circle on
  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.) Halve tomatoes lengthwise, and then quarter each half,
  longways. Place 1 tomato piece 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 of 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.
  
  Recipe 




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Recipe ID 42282 (Apr 03, 2005)

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