Chicken Club Brunch Ring
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 16 servings.
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
Ingredients
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1/2 cup mayonnaise
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1 tablespoon minced fresh parsley
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2 teaspoons Dijon mustard
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1-1/2 teaspoons finely chopped onion
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1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
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2 bacon strips, cooked and crumbled
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1 cup shredded Swiss cheese, divided
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2 tubes (8 ounces each) refrigerated crescent rolls
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2 plum tomatoes
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2 cups shredded lettuce
Directions
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1.
In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese.
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2.
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.
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3.
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.
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4.
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.
Nutrition Facts
1 each: 153 calories, 6g fat (2g saturated fat), 17mg cholesterol, 368mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.
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