Chicken Club Brunch Ring Recipes

Steps:

• Preheat oven to 375°F.
• In a bowl, combine mayonnaise and mustard.
• Snip parsley.
• Chop onion.
• Add parsley and onion to mayonnaise mixture; mix well.
• In a 2 quart bowl, flake chicken with a fork.
• Chop bacon.
• Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
• Unroll crescent dough, separate into 16 triangles.
• Arrange triangles in a circle on a 13-inch 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 the stone).
• Scoop the chicken mixture evenly onto widest end of each triangle.
• Bring outside points of triangle up over filling and tuck under wide ends of dough at center or 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 to 25 minutes or until deep golden brown.
• Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
• Using a v-shaped cutter, cut around bell pepper.
• Separate halves; remove membrane and seeds.
• Fill with remaining mayonnaise mixture; place in center of ring.
• Arrange lettuce around the pepper.

Steps:

• Preheat oven to 375 degrees F. In small bowl, combine mayonnaise and mustard. Snip parsley. Chops onion. Add pasley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken with fork. Chap bacon, then add to chicken, and 3/4 cup of the cheese and 1/3 cup of the mayonnaise misture; mis well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5 inch diamerter opening in the center of brunch ring. Using a spoon or small scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using sharp knife, then cut slices in half. Place 1 tomato half over filling between openins of dough. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediatley sprinkle with the remaining 1/4 cup cheese. Using cutter, cut off top of bell pepper, discard top, membraines and seeds. Fill pepper with remaining mayonnaise misture; place in center of ring, Arrange lettuce around bell pepper, Cut into 8 servings.

Steps:

• 1. Preheat oven to 375 degrees F. In 1-QT bowl, combine mayo and mustard. Snip parsley with kitchen shears. Chop onion with food chopper. Add parsley and onion to mayo mixture; mix well. In classic 2-QT batter bowl, flake chicken with pastry blender. Chop bacon with food chopper. Add bacon, 3/4 cup of the cheese, and 1/3 cup of the mayo mixture; mix well.
• 2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13 inch round baking stone or pizza pan 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 ends 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 and 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 bell pepper into halves and remove membranes and seeds. Fill with remaining mayo mixture; place in center of ring. Arrange lettuce around bell pepper. Slice and enjoy.