Best Chicken Club Brunch Ring Recipes

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CHICKEN CLUB BRUNCH RING



Chicken Club Brunch Ring image

A tasty Pampered Chef recipe using a 13 or 15-inch round baking stone. (Fall/Winter 1997 Season's Best Recipe Collection The Pampered Chef)

Provided by Caryn

Categories     Chicken

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 (10 ounce) can white chicken meat, drained and flaked
4 slices bacon, crisply cooked, chopped
1 cup finely shredded swiss cheese
2 (8 ounce) packages refrigerated crescent dinner rolls
1 -2 large plum tomato, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Steps:

  • Preheat oven to 375°F.
  • In a bowl, combine mayonnaise and mustard.
  • Snip parsley.
  • Chop onion.
  • Add parsley and onion to mayonnaise mixture; mix well.
  • In a 2 quart bowl, flake chicken with a fork.
  • Chop bacon.
  • Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
  • Unroll crescent dough, separate into 16 triangles.
  • Arrange triangles in a circle on a 13-inch baking stone with wide ends of triangles overlapping in the center and points toward the outside (there should be a 5-inch diameter opening in the center of the stone).
  • Scoop the chicken mixture evenly onto widest end of each triangle.
  • Bring outside points of triangle up over filling and tuck under wide ends of dough at center or ring (filling will not be completely covered).
  • Slice tomatoes, cut slices in half.
  • Place 1 tomato half over filling between openings of ring.
  • Bake 20 to 25 minutes or until deep golden brown.
  • Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
  • Using a v-shaped cutter, cut around bell pepper.
  • Separate halves; remove membrane and seeds.
  • Fill with remaining mayonnaise mixture; place in center of ring.
  • Arrange lettuce around the pepper.

CHICKEN CLUB BRUNCH RING (PAMPERED CHEF) RECIPE - (3.9/5)



Chicken Club Brunch Ring (Pampered Chef) Recipe - (3.9/5) image

Provided by á-5525

Number Of Ingredients 11

1 cup Mayonnaise
2 tablespoons Dijon mustart
2 tablespoons fresh parsley, snipped
1 tablespoon onion, finely chopped
1 can (10 ounce) chunck white chicken, drained and flaked
4 slices of bacon, crisply cooked and chopped
1 cup (4 ounces) finely chredded swiss chesse, divided
2 packages (8 ounces each) refrigerated crescent rolls
2 plum tomatoes, thinly sliced
1 medium red bell pepper
2 cups shredded lettuce

Steps:

  • Preheat oven to 375 degrees F. In small bowl, combine mayonnaise and mustard. Snip parsley. Chops onion. Add pasley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken with fork. Chap bacon, then add to chicken, and 3/4 cup of the cheese and 1/3 cup of the mayonnaise misture; mis well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on baking sheet with wide ends of triangles overlapping in the center and points toward the outside. There should be a 5 inch diamerter opening in the center of brunch ring. Using a spoon or small scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of rings. Filling will not be completely covered. Slice tomatoes using sharp knife, then cut slices in half. Place 1 tomato half over filling between openins of dough. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediatley sprinkle with the remaining 1/4 cup cheese. Using cutter, cut off top of bell pepper, discard top, membraines and seeds. Fill pepper with remaining mayonnaise misture; place in center of ring, Arrange lettuce around bell pepper, Cut into 8 servings.

CHICKEN CLUB BRUNCH RING



Chicken Club Brunch Ring image

A few tubes of reduced-fat crescent rolls make this impressive recipe a snap. I fill the ring with chicken salad, and serve warm slices with mustard-flavored mayonnaise. -Rebecca Clark of Warrior, Alabama

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings.

Number Of Ingredients 10

1/2 cup mayonnaise
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped onion
1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
2 bacon strips, cooked and crumbled
1 cup shredded Swiss cheese, divided
2 tubes (8 ounces each) refrigerated crescent rolls
2 plum tomatoes
2 cups shredded lettuce

Steps:

  • In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese., Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping. , Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough., Bake at 375° for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.

Nutrition Facts : Calories 153 calories, Fat 6g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 368mg sodium, Carbohydrate 14g carbohydrate (4g sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges

CHICKEN CLUB BRUNCH RING



Chicken Club Brunch Ring image

This usually gets made at least once every week or so in my house because of popular demand.

Provided by Samantha Dean

Categories     Chicken

Time 25m

Number Of Ingredients 11

1 c mayonnaise
2 Tbsp dijon mustard
2 Tbsp fresh parsley, snipped
1 Tbsp onion, finely chopped
1 can(s) (10 ounces) chunk white chicken, drained and flaked
4 slice bacon, crisply cooked, chopped
1 c (4 ounces) finely shredded swiss cheese, divided
2 pkg (8 ounces each) refrigerated crescent rolls
2 plum tomatoes thinly sliced
1 medium red bellpepper
2 c shredded lettuce

Steps:

  • 1. Preheat oven to 375 degrees F. In 1-QT bowl, combine mayo and mustard. Snip parsley with kitchen shears. Chop onion with food chopper. Add parsley and onion to mayo mixture; mix well. In classic 2-QT batter bowl, flake chicken with pastry blender. Chop bacon with food chopper. Add bacon, 3/4 cup of the cheese, and 1/3 cup of the mayo mixture; mix well.
  • 2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on 13 inch round baking stone or pizza pan with wide ends of triangles overlapping in the center and points toward the outside. (there should be a 5 inch diameter opening in center of stone.) Using medium stainless steel scoop, scoop chicken mixture evenly onto widest ends of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring.(filling will not be completely covered.) Slice tomatoes and cut slices in half. Place 1 tomato half over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup cheese. Cut bell pepper into halves and remove membranes and seeds. Fill with remaining mayo mixture; place in center of ring. Arrange lettuce around bell pepper. Slice and enjoy.

CHICKEN CLUB BRUNCH RING



Chicken Club Brunch Ring image

I'm a HUGE fan of Pampered Chef. If a demonstrator was boring, I'd wait until her back was turned, then I'd go up and play with the stuff so everyone else could see how fun it was. And they made recipes, like this one, to showcase their product. But, it is EASY, and it is TASTY, and it is BEAUTIFUL. And economical, and. . . BUT, if you're treating this as the entree, I'd reduce the number of servings to FOUR.

Provided by Nicole Bredeweg @nikkitten

Categories     Chicken

Number Of Ingredients 11

1 cup(s) salad dressing
2 tablespoon(s) dijon mustard
2 tablespoon(s) fresh parsley, snipped
1 tablespoon(s) onion, chopped
10 ounce(s) chunk white chicken, drained
4 slice(s) bacon, fried crisp, crumbled
1 cup(s) swiss cheese
16 ounce(s) refrigerated crescent rolls
2 large plum tomatoes, thinly sliced
1 medium red bell pepper (must sit straight)
2 cup(s) shredded lettuce

Steps:

  • Preheat oven to 375*F. In bowl, combine salad dressing and mustard. Add parsley and onion; mix well.
  • In another bowl, flake chicken. Add bacon, ¾ cup of the Swiss, and 1/3 cup of the salad dressing mixture; mix well.
  • Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on cookie sheet or pizza pan with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5" diameter opening in center of Stone.) Scoop chicken mixture evenly onto widest end of each triangle.
  • Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.)
  • Cut tomato slices in half. Place each half of tomato slices over filling between openings of ring.
  • Bake 20 - 25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining ¼ cup Swiss. Cut top off red bell pepper; remove seeds. Fill pepper with remaining salad dressing mixture. Place in the middle of the ring. Arrange lettuce around pepper. ***Note -- I used mayonnaise on this the first time and it turned out too salty. I think, for once, salad dressing would be the better choice.

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