Bacon-Chicken Crescent Ring

Photo: psfreeman

From Michelle McWhorter: Jacksonville, North Carolina. Recipe published in Simple & Delicious November/December 2007.

Yield: 8 servings
Community Recipe from

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Ingredients

  • 2 8-ounce tubes refrigerated crescent rolls
  • 1 10-ounce can(s) chunk white chicken, drained and flaked
  • 1 1/2 cup(s) (6 ounces) shredded Swiss cheese
  • 3/4 cup(s) mayonnaise
  • 1/2 cup(s) finely chopped sweet red pepper
  • 1/4 cup(s) finely chopped onion
  • 6 bacon strips, cooked and crumbled
  • 2 tablespoon(s) Dijon mustard
  • 1 tablespoon(s) Italian salad dressing mix

Preparation

  1. • Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of one triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
  2. • In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible). Bake at 375° for 20-25 minutes or until golden brown.


April 2013

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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