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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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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. âRebecca Clark of Warrior, Alabama Ingredients:
1/2 cup mayonnaise |
1 tablespoon minced fresh parsley |
2 teaspoons dijon mustard |
1-1/2 teaspoons finely chopped onion |
1-3/4 cups cubed cooked chicken breast (1/2-inch cubes) |
2 bacon strips, cooked and crumbled |
1 cup (4 ounces) shredded swiss cheese, divided |
2 tubes (8 ounces each) refrigerated crescent rolls |
2 plum tomatoes |
2 cups shredded lettuce |
Directions:
1. In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese.
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.
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.
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. Yield: 16 servings.
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