Chicken Club Ring

This Pampered Chef recipe is always delicious and works great for brunch or dinner. Serve with some fruit and you've got a great presentation and meal! Enjoy! -Claire

3 cups coarsely chopped cooked chicken (or leftover turkey)
4 slices bacon, crisply cooked, drained and chopped
1 cup (4 oz.) shredded Swiss cheese, divided
1/3 cup mayonnaise (I use light)
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten
2 cans crescent rolls (I use reduced fat)

Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, bacon, 3/4 cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well.

Separate crescent rolls into triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4" from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends of dough toward center to create a 5" opening.

Using Large Scoop, scoop filling over dough in a continuous circle.

Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.)

Brush with egg white. Sprinkle with remaining cheese.

Bake 25-30 minutes or until golden brown.

Yield: 8 servings

I prepared a sauce of 3 parts mayo, 1 part dijon mustard to serve with the ring.