Chicken club brunch ring

Chicken club brunch ring

Chicken club brunch ring

Chicken club brunch ring photo 1
Chicken club brunch ring photo 2
Chicken club brunch ring photo 3


  • pkg - 2 oz
  • Dijon mustard - 2 Tbsp
  • shredded lettuce - 2 c
  • 4 oz - 1 c
  • mayonnaise - 1 c
  • onion, finely chopped - 1 Tbsp
  • fresh parsley, snipped - 2 Tbsp
  • medium red bell pepper - 1 item
  • slices bacon, crisply cooked and chopped - 4 item
  • can chunk white chicken, drained and flaked - 1 oz
  • plum tomatoes, thin sliced - 2 item

How to make chicken club brunch ring:

Preheat oven to 375°. In bowl, combine mayonnaise and mustard. Add parsley and onion to mayonnaise mixture; mix well. In another bowl, add chicken, bacon, 3/4 cup of cheese and 1/3 cup of mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13-inch round baking stone with wide ends of triangle overlapping in the center and points toward the outside. Scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangle up over filling and tuck under wide ends of dough at center of ring. (Filling won't be completely covered.) Cut tomato slices in half; place 1/2 over filling between openings of ring. Bake 20 to 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup cheese. Cut bell pepper in half; remove inside membranes and seeds. Fill bell peppers with remaining mayonnaise mixture. Place in center of ring. Arrange lettuce around peppers. Makes approximately 8 servings.

Recipe categories: Appetizers, Chicken, Poultry.

Chicken club brunch ring
Average rating: 2.8 of 5, total votes: 4
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

Related ingredients:
cream cheese, milk, margarine, large baking potatoes, portabella mushrooms, box hot roll mix, cukes, 10-12 baking potatoes, pillsbury crescent rolls depending on pan size
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