Saturday, April 12, 2008

Bacon-Chicken Crescent Ring

I made this for breakfast this morning and got a 10 out of 10 rating from both my dad and from Marc. Guess it's a keeper! OH, it presents VERY well and would be great for a baby shower brunch (or something like that)!

Bacon-Chicken Crescent Ring

(Simple & Delicious, Nov/Dec 2007)

2 tubes (8 ounces each) refrigerated crescent rolls
1 can (10 ounces) chunk white chicken, drained and flaked
1-1/2 cups (6 ounces) shredded Swiss
3/4 cup mayonnaise
1/2 cup finely chopped
sweet red pepper
1/4 cup finely chopped onion
6 bacon strips, cooked and crumbled
2 tablespoons Dijon mustard
1 tablespoon Italian
salad dressing mix

Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.

In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible).

Bake at 375° for 20-25 minutes or until golden brown. Yield: 8 servings.