Chicken club wreath

This weekend our friends Allison and Pat visited on Sunday and we had a nice lunch. This menu is from Pampered Chef, so it's nothing unique, but it got rave reviews from the test audience so I thought I would share, at least for Allison to replicate it!!



3 c coarsely chopped cooked chicken (I cooked in grill pan with paprika, S&P)
4 slices bacon, crisply cooked, drained and chopped
1 c (4 oz) shredded Swiss cheese, divided
1/3 c mayonnaise
1 tsp dijon mustard
2 tbsp snipped fresh parsley (I used 1/2 this amount, dried)
1 garlic clove, pressed
2 plum tomatoes, sliced
1 egg white, lightly beaten
2 containers crescent rolls

Preheat oven to 375 degrees. In bowl, combine chicken, bacon, 3/4 c cheese, mayonnaise, mustard, parsley, garlic; mix well.

Make desired shape with cresent rolls (this link shows one shape which is nice if you only have a jelly roll pan but we made the wreath). To do this, unroll 2 8oz packages refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in circle on large round baking stonewith wide ends 3 inches from edge of baking stone and points toward the outside. Points will extend off the edge of the baking stone. Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place. Points will overlap in center.

Using roller, roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.

Using large scoop, scoop filling evenly over dough in continuous circle. Top with tomato slices. Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. Filling will show. Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.

Brush with egg white and sprinkle with remaining cheese. Bake 25-30 mins or until golden brown. Yields 8 servings.