A delightful and easy-to-make brunch dish featuring a savory chicken filling wrapped in golden crescent dough.
Preheat your oven to 375°F.
Preheating ensures even cooking and a golden crust.
In a mixing bowl, combine the mayonnaise and Dijon mustard.
Mix thoroughly to create a smooth and creamy base.
Chop the parsley and onion finely.
Use a sharp knife for precise cuts and to avoid bruising the herbs.
Add the parsley and onion to the mayonnaise mixture and stir well.
Ensure the mixture is evenly combined for consistent flavor.
In another bowl, flake the cooked chicken with a fork.
Shredding the chicken helps it mix better with the other ingredients.
Chop the bacon into small pieces.
Cook the bacon until crispy for the best texture.
Combine the chicken, bacon, 3/4 cup of the cheese, and half of the mayonnaise mixture.
Mix gently to keep the ingredients evenly distributed.
Unroll the crescent dough and separate it into triangles.
Keep the dough chilled until use to make it easier to handle.
Arrange the triangles in a circle on a baking sheet, overlapping the wide ends in the center.
Leave a small opening in the center for even baking.
Scoop the chicken mixture onto the wide ends of the triangles.
Distribute the filling evenly for a balanced ring.
Fold the points of the triangles over the filling and tuck them under the wide ends.
Press gently to seal the edges and prevent leaks.
Bake in the preheated oven for 20-25 minutes until golden brown.
Check halfway through to ensure even browning.
Remove from the oven and sprinkle with the remaining cheese.
The residual heat will melt the cheese perfectly.
Slice the tomato and bell pepper, and arrange them along with the lettuce around the ring.
Use fresh vegetables for a vibrant presentation.
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