Roma tomatoes; halved lengthwise, halves quartered
1
md
Red bell pepper
2
c
Lettuce; shr
INSTRUCTIONS
Preheat oven to 375. In 1 quart batter bowl, combine mayonnaise and
mustard. Snip parsley with Kitchen Cutters. Chop onion. Add parsley and
onion to mayonnaise mixture; mix well. In another bowl, flake chicken.
Crumble bacon and add to chicken. Add 3/4 cup of the cheese, and 1/3 cup of
the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16
triangles. Arrange triangles in a circle on round baking stone with wide
ends of triangles overlapping in the center and points toward the outside.
(There should be a 5-inch diameter opening in center of Stone.) Using
medium stainless steel scoop, 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.) Halve tomatoes lengthwise, and then quarter each half,
longways. Place 1 tomato piece over filling between openings of ring. Bake
20-25 minutes or until deep golden brown. Remove from oven; immediately
sprinkle with remaining 1/4 cup of cheese. Using V-shaped cutter, cut
around bell pepper. Separate halves; remove membranes and seeds. Fill with
remaining mayonnaise mixture; place in center of ring. Arrange lettuce
around pepper.
Recipe by: Pampered Chef
Posted to recipelu-digest Volume 01 Number 340 by "Campbell"
<lauriec@flash.net> on Dec 4, 1997
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