Brunch/Entree
Ingredients:
1 cup mayonnaise 2 Tbsp Dijon mustard 2 Tbsp parsley 1 Tbsp onion, finely chopped 1 can (10 oz.) chunk white chicken, drained and flaked 4 slices bacon, crisped and chopped 1 cup shredded Swiss cheese 2 packages crescent rolls 1 slicing tomato 1 red bell pepper (optional)
Instructions:
• Preheat oven to 375. • Combine mayonnaise, mustard, parsley, and onion – mix well. • In a separate bowl, combine chicken, bacon, and ¾ cup of the Swiss. Blend, then combine with mayonnaise mixture. • Unroll crescent dough (both packages) and separate into 16 triangles. Lay out the trianges by placing the narrow edges of the triangles together to make a circle slightly overlapping the corners (looks like a sun when done). • Scoop a bit of the mixture onto the inside edge of each triangle. Create the wreath by folding the narrow edge of each triangle over the mixture tucking the point under the inside edge of the circle. • Slice the tomato(s) and cut each slice in half. Place a half over each opening of the wreath. Place two slices together, round ends together, to make a bow. (The same can be done with the red pepper, if preferred.) • Sprinkle with remaining cheese. Bake for 20-25 minutes till golden brown.