1 cup mayonnaise
2 Tbsp. Dijon mustard
2 Tbsp. fresh parsley, snipped
1 Tbsp. onion, finely chopped
1 can (10 oz.) chunk white chicken, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup (4 oz.) finely shredded Swiss cheese, divided
2 pkgs. (8 oz. each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce
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Preheat oven to 375o. In small bowl, combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well.
In large bowl flake chicken with pastry blender. Add bacon, ¾ 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 round baking 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 the center.) Scoop the chicken mixture evenly onto the widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring.
Slice tomatoes and 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 remaining ¼ cup cheese.
Cut off top of bell pepper and remove membranes and seeds. Fill with remaining mayonnaise mixture; place in center of ring.
Makes 8 servings.