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Chicken Club Brunch Ring
(Pampered Chef Classics Cookbook...pg 23)
1 cup mayonnaise
2 Tbls Dijon mustard
2 Tbls fresh parsley, snipped
1 Tbls onion, finely chopped
1 (10 oz) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and chopped
1 cup finely shredded Swiss cheese, divided
2 (8 oz) pkg refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
Preheat oven to 375°F. In Small Batter Bowl, combine mayonnaise and mustard. Snip parsley with Kitchen Shears. Chop onion with Food Chopper. Add parsley and onion to mayonnaise mixture; mix well. In Classic 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 mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Classic Round Stone with wide ends of the 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 end of each triangle. Bring 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 using Ultimate Slice & Grate; 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 the remaining 1/4 cup cheese. Using V-Shaped Cutter, cut off top of bell pepper. Discard top, membranes and seeds. Fill pepper with the remaining mayonnaise mixture; place in center of ring. Arrange lettuce around bell pepper. Cut into 8 servings with Slice 'N Serve.