Chicken Club Brunch Ring Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
- 1/2 cup mayonnaise
- 1 tablespoon minced fresh parsley
- 2 teaspoons dijon mustard
- 1 cup (4 ounces) shredded swiss cheese divided
- 2 cups shredded lettuce
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 2 bacon strips cooked and crumbled
- 1-1/2 teaspoons finely chopped onion
- 1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
- 2 plum tomatoes
- Carbohydrate 1.57894625053891 g
- Cholesterol 5.00500000221905 mg
- Fat 4.1141887520859 g
- Fiber 0.328462511329732 g
- Protein 0.701666250038041 g
- Saturated Fat 0.907543500317006 g
- Serving Size 1 1 serving (36g)
- Sodium 97.8255000505308 mg
- Sugar 1.25048373920918 g
- Trans Fat 2.2807063767689 g
- Calories 46 calories
Directions In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese. Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough. Bake at 375degrees for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato. Yield: 16 servings. Originally published as Chicken Club Brunch Ring in Light & Tasty April/May 2006, p39 Nutritional Facts 1 piece equals 153 calories, 6 g fat (2 g saturated fat), 17 mg cholesterol, 368 mg sodium, 14 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat. Print Add to Recipe Box Email a Friend
