Who doesn't love a classic ring recipe from Pampered Chef? I don't think I've made one I don't like yet. This is a nice variation on the pizza rings and taco rings we've seen in the past. This is also ripe for an opportunity to make it your own with some extra flair.
- 1 cup mayonnaise
- 2 Tbsp Dijon mustard
- 2 Tbsp fresh parsley, snipped
- 1 Tbsp red onion, finely chopped
- 1 can (10 oz) chunk white chicken, drained and flaked
- 4 slices bacon, crisply cooked, chopped
- 1 cup (4 oz) finely shredded Swiss cheese, divided
- 2 packages (8 oz each) refrigerated crescent rolls
- 1-2 large plum tomatoes, thinly sliced
- 1 medium red bell pepper
- 2 cups shredded lettuce
Preheat oven to 375 degrees. In 1 quart bowl, combine mayonnaise, mustard, parsley, and onion. In a 2-quart bowl, combine chicken, bacon, 3/4 cup cheese, and 1/3 cup mayonnaise mixture. Unroll crescent dough; separate into 16 triangles.
Arrange triangles in a circle on a 13 inch round baking stone, with wide ends overlapping in the center and the points toward the outside (there should be about a 5-inch diameter opening in the middle of the stone). Scoop chicken mixture evenly into the widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. The filling will not be completely covered.
Cut tomato slices in half and place 1 tomato half over filling between openings in ring. Bake 20-25 minutes or until deep golden brown. Remove from oven and immediately sprinkle with remaining 1/4 cup a cheese.
Cut top off bell pepper, removing membranes and seeds. Fill with remaining mayonnaise mixture and place in center of ring. Arrange lettuce around pepper.
Serves 8
Prep Time: 15 minutes
Total Time: 40 minutes
Recipe from Season's Best Recipe Collection Pampered Chef cookbook
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