2 tubes crescent rolls
2-3 cups cooked, chopped chicken breast, or canned white chicken
4 oz. shredded Swiss Cheese
1 1/2 Tbls real bacon bits (more or less to taste)
1/3 cup mayonnaise
1 tsp. Dijon mustard
1 clove garlic, pressed
1 Tbls dried parsley flakes
2 Roma tomatoes
Mix mayonnaise, mustard, garlic and parsley. Set aside.
Combine chicken, Swiss cheese and bacon bits. Add mayonnaise mixture and mix well.
Lay crescent rolls out individually on Large Round Stone with large ends toward the center, overlapping, and the points hanging about 2 inches over the edge of the Stone. Press down on overlapping wide ends to flatten slighely. Scoop chicken mixture evenly over wide ends.
Slice tomatoes and place on top of chicken mixture.
Bring pointed edges over mixture and tuck under wide ends.
Bake at 375 degrees for 25 minutes.
2-3 cups cooked, chopped chicken breast, or canned white chicken
4 oz. shredded Swiss Cheese
1 1/2 Tbls real bacon bits (more or less to taste)
1/3 cup mayonnaise
1 tsp. Dijon mustard
1 clove garlic, pressed
1 Tbls dried parsley flakes
2 Roma tomatoes
Mix mayonnaise, mustard, garlic and parsley. Set aside.
Combine chicken, Swiss cheese and bacon bits. Add mayonnaise mixture and mix well.
Lay crescent rolls out individually on Large Round Stone with large ends toward the center, overlapping, and the points hanging about 2 inches over the edge of the Stone. Press down on overlapping wide ends to flatten slighely. Scoop chicken mixture evenly over wide ends.
Slice tomatoes and place on top of chicken mixture.
Bring pointed edges over mixture and tuck under wide ends.
Bake at 375 degrees for 25 minutes.
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