Monday, December 8, 2008

Chicken Club Ring

This is probably Pete's favorite thing that I make. We're having it for dinner tonight. It's from one of my Pampered Chef cookbooks and can be made into a wreath, braid or ring with crescent rolls. I usually make the ring. I've included some pics explaining how to make it at the end.
Chicken Club Ring

3 cups chopped cooked chicken
4 slices of bacon, crisply cooked drained and chopped
1 cup shredded cheese (Swiss or Cheddar), divided
1/3 cup mayonnaise (I use more!)
1 teaspoon mustard
2 tablespoons of parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten
2 tubes of original Pillsbury Crescent rolls

1. Preheat oven to 375°
2. Combine chicken, bacon, ¾ cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well.

3. Scoop filling evenly over crescents. Top with tomato slices*.
4. Complete your wreath, ring or braid and brush on egg white
5. Sprinkle with remaining cheese.
6. Bake 25-30 minutes or until golden brown

Serves 8
*Pete prefers I omit the tomato slices.
Here's pics of how to make the ring:


Anonymous said...

This is one of my favorites too from the Pampered Chef recipes! I make it on my PC Stone and I, like Pete, omit the tomato slices on my half!!! -Ellen Vogt

Amber Hanshaw said...

We've tried this and love it!