1 c. mayonnaise
2 T. Dijon mustard
2 T. parsley (optional)
2 T. onion, finely chopped
1 can (10 0z) chunk white chicken, drained and flaked
4 slices crisp bacon
1 c. shredded Swiss cheese
2 packages refrigerated crescent rolls
1 medium red pepper (optional)
2 c. shredded lettuce
Preheat oven to 375. Combine mayonnaise and mustard. Snip parsley. Chop onion finely. Add to mayo mixture. Mix well. Flake chicken with a pastry blender. Chop bacon. Add bacon, 3/4 c. cheese and 1/3 c. mayo mixture to chicken. Mix well. Unroll crescent dough into individual triangles (16 total). Arrange triangles in a circle with wide ends overlapping in the center and points toward the outside. Scoop chicken mixture onto the widest ends of the triangle. Bring outside points of triangle over filling and tuck ends of dough at the center. Slice tomatoes and cut slices in half. Place one tomato half between openings of ring. Bake 20-25 minutes. Remove from oven and sprinkle with remaining cheese.
Clean out the bell pepper. Fill with remaining mayonnaise mixture. Place in the center of the ring and arrange lettuce around the pepper.
This was served at one of my bridal showers and we served it at Laura Beth's Fancy Nancy birthday party earlier this month.