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Chicken Club Brunch Ring

Chicken Club Brunch Ring
A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. —Rebecca Clark of Warrior, Alabama
16 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1/2 cup mayonnaise
  • 1 tablespoon minced fresh parsley
  • 2 teaspoons Dijon mustard
  • 1-1/2 teaspoons finely chopped onion
  • 1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
  • 2 bacon strips, cooked and crumbled
  • 1 cup (4 ounces) shredded Swiss cheese, divided
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 2 plum tomatoes
  • 2 cups shredded lettuce

Directions

  • In a large bowl, combine the mayonnaise, parsley, mustard and onion.
  • Stir in the chicken, bacon and 3/4 cup cheese.
  • Unroll crescent dough; separate into 16 triangles. Arrange on an
  • ungreased 12-in. round pizza pan, forming a ring with pointed ends
  • facing outer edge of pan and wide ends overlapping.
  • Spoon chicken mixture over wide ends; fold points over filling and
  • tuck under wide ends (filling will be visible). Chop half of a
  • tomato; set aside. Slice remaining tomatoes; place over filling and
  • tuck into dough.
  • Bake at 375° for 20-25 minutes or until golden brown. Sprinkle
  • with remaining cheese. Let stand for 5 minutes. Place lettuce in
  • center of ring; sprinkle with chopped tomato. Yield: 16 servings.
© Taste of Home 2012

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Chicken Club Brunch Ring (continued)

Nutrition Facts: 1 piece equals 153 calories, 6 g fat (2 g saturated fat), 17 mg cholesterol, 368 mg sodium, 14 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
© Taste of Home 2012