This is Pampered Chef recipe and I love it! Sometimes I substitute the tomatoes for bell peppers for something different. I also switch up the cheese. I like to use Monterey Jack.
1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (5 ounce) can chunk white chicken, drained and flaked
4 slices bacon, crisply cooked and crumbled
1 cup finely shredded Swiss cheese, divided
2 (8 ounce) packages refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
- See more at: http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#sthash.lr8mZ31Y.dpuf Read more at http://www.recipegoldmine.com/pamperedchef/chicken-club-brunch-ring.html#8Bl3y9Y0juiBgo0Z.99
What to do....
Heat oven to 375 degrees F.
Mix mayonnaise and mustard; add parsley and onion and mix well.
Mix chicken, bacon and 3/4 cup cheese with 1/3 cup mayonnaise mixture.
Unroll 1 package of crescent dough; do not separate. Arrange longest sides of dough across width of 12" x 15" rectangle baking stone. Repeat with remaining package of dough. Using roller, roll dough to seal perforations. On longest sides of baking stone, cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling). Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center, twisting each strip on turn. Continue alternating strips to form a braid. Tuck ends under to seal at end of braid. Brush egg white over dough using pastry brush.
Bake for 20 to 25 minutes (until top is golden brown)
I serve this with salad and it also makes great leftovers. When I heat it up at work everyone would ask for the recipe :)