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Oh, Heather, that is my all time favorite. I just made it again Friday night for my husband and me and reheated the leftovers last night. We love it! To me it is like comfort food. I make it without the parsley and the combination of the mayon, dijon mustard, garlic and cheese, bacon and of course cooked chicken with the tomato slices are just yummy!
Preheat oven to 375°F. In Classic Batter Bowl, combine chicken, bacon, ¾ cup of the cheese, mayonnaise, mustard, parsley and garlic; 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; top with tomato slices. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered). Brush with egg white. Sprinkle with remaining cheese.
Bake 25-30 minutes or until deep golden brown. Cut into 8 servings with Slice 'N Serve.