fab five favorite recipe week | day 2

CHICKEN CLUB BRUNCH RING from Momo
(a variation on the popular Pampered Chef recipe)

You may have enjoyed this dish at a Pampered Chef party, or even at Susan's house, which is where I ate it for the first time. And promptly fell in love. Of course, anyone who knows me, generally knows that I'm a pretty picky eater, so when I made this at home, I varied the standard recipe a bit. It's been a big hit with anyone I've fed it to. My neighbors often let me know when it's time to make it again. If someone in your life has an irrational fear of mayo, I understand it can be made with cream of chicken soup and tastes just as good, though I haven't tested that theory for myself yet. AND, just to make things interesting...I'm guessing a little on one of the ingredients I add: broccoli.

1/2 c mayo (NOT Miracle Whip, though I enjoy it very much in other recipes!)
1 T dijon mustard
1 c broccoli (maybe more; maybe less; chopped into very small pieces)
1-10 oz can white chunk chicken
4 slices bacon (cooked crisp & crumbled -- you can use the prepackaged, crumbled bacon)
1 c swiss (shredded -- and it has to be swiss; the flavor adds something special)
2 pkg crescent rolls
2 roma tomatoes (cut into 8 wedges -- I omit these, but if you add them they are very visually pleasing)

Preheat oven to 375. Combine mayo and mustard, then add chicken, then bacon, then broccoli, and, lastly, 3/4 c swiss cheese. Mix thoroughly. Unroll crescent dough into 16 triangles. Put widest end of dough triangles in a circle 5" in diameter, with points out. This is the trickiest part of the dish -- correctly spacing and placing the dough triangles. I can only suggest that you practice. AND, pop the crescent roll cans in the freezer while you prepare the other ingredients. A few minutes of being extra cold will make the dough less sticky as you lay them out.
Scoop chicken mixture evenly around dough. Bring dough points over and tuck under wide end of dough in center. If you want, place tomato slices in between sections. (But if you leave these off, no harm.)
Bake 20-25 minutes or until golden brown -- this is key; keep an eye on it! Sprinkle with remaining cheese. Eat and enjoy, but don't hoard. This recipe isn't very good re-heated later (I think because of the crescent rolls).