Sunday, January 9, 2011
Chicken Club Brunch Ring
1 c. mayo
2 Tbsp. Dijon mustard
2 Tbsp. parsley
1 Tbsp. onion
4 slices bacon, cooked and chopped
1 can chicken or 2 shredded chicken breasts
1 c. Swiss cheese
2 pkg. refrigerated crescent rolls
2 Roma tomatoes, sliced
Preheat oven to 375 degrees. In a bowl, combine mayo, mustard, parsley, and onion. Mix well. In a 2nd bowl mix bacon, chicken, cheese, and 1/3 cup mayo mixture. Arrange crescent rolls on circular pizza pan with points of triangle hanging over the edge and wide ends overlapping. Place chicken mixture on rolls. Pull point to wide end and tuck under. Slice tomatoes and put on each roll. Bake 20 to 25 minutes or until golden brown. Serve the leftover mayo mixture as dipping sauce.
Notes: This is another recipe we made a while ago from the Recipes and Remembrances cook book. I had forgotten about it until I went looking through old photos. I remember really liking it. The raw onions in the leftover dipping sauce were too strong for my taste, though. I prefer my onions cooked.
We tried this with taco meat, sour cream, and cheese as the filling. It was also tasty that way, although I think I prefer the original.