Breakfast, Poultry

Chicken Club Brunch Ring

  • 1 cup Mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons Parsley
  • 1 tablespoon Onions, chopped
  • 1 can Chunk white chicken,drained
  • 4 slices Bacon, crisp, chopped
  • 1 cup Cheese, Swiss,shredded
  • 2 packages Refrigerated crescent rolls
  • 1 or 2 large Tomatos, plum
  • 1 medium Red peppers
  • 2 cups Lettuce, shredded

    • Preheat oven to 375°. In a 1-qt bowl, combine mayonnaise and mustard, parsley,and onion. Mix well. In 2-qt bowl, flake chicken. Add bacon, 3/4 cup of cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a 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-in diameteropening in center of stone.) Using a 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, cut slices in half. Place 1 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 around bell pepper. Separate halves; remove membranes and seeds. Fill with remaining mayonnaise mixture; place in center ofring. Arrange lettuce around pepper.

    Yield: 8 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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