Posted by desiree on July 27, 2001 at 22:41:19:
In Reply to: ISO PAMPERED CHEF CHICKEN/CRESCENT ROLL posted by hopm on July 27, 2001 at 14:37:10:
This is the recipe I have but it doesn't have sour cream in it. I had it at one of my parties last year. I have also used diced up ham for this and it is great.
1 C mayo
2 T dijon mustard
2 T fresh parsley, snipped
1 T onion, finely chopped
1 Can(10oz) chunk white chicken, drained & flaked
4 slices bacon, crisply cooked, chopped
1 C(4oz) finely shredded Swiss cheese, divided
2 pkgs(8oz each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 med. red bell pepper
2 C shredded lettuce
Preheat oven to 375ºF. Combine mayo and mustard. Snip parsley. Chop onion. Add these to mayo mixture; mix well. Combine chicken, bacon, 3/4 C of the cheese, and 1/3 C of the mayo mixture;mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13" round stone with wide ends of triangles overlappingin the center of Stone) Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered) Slice tomatoes in thin slices and cut in half. Place 2 tomato half over filling between openings of ring. Bake 20-25 minutes of until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 C cheese. Clean out the center of bell pepper and put remaining mayonnaise mixture; place in center of ring. Arrange lettuce around pepper. Cut and serve.