Ingredients

• 2 pkgs refrigerated crescent rolls
• 1 c chicken breast -- cooked & chopped
• 6 slices bacon -- cooked crisp, crumbled
• 1 c Monterey Jack Cheese -- shredded
• 1 c mayo -- (not Miracle Whip)
• 2 T Dijon mustard
• 1 T dried parsley OR 2 T fresh -- chopped
• 1 1/2 T green onions -- finely chopped
• 2 medium Roma Tomatoes
• 1 medium red bell pepper -- (yellow is good too)
• 2 c lettuce -- shredded

Directions

1. Preheat oven to 375 degrees F.

2. In a medium bowl, mix mayonnaise, mustard, parsley and onion.

3. Set aside.

4. In a large bowl, mix chicken, bacon, 3/4 cup of the cheese and

5. 1/3 cup of the mayo mixture and mix well. Set aside.

6. Open and unroll crescent roll dough, and separate into triangles.

7. Arrange triangles in a circle on a round baking stone (or a pizza pan if you do not have a baking stone) with the wide ends of triangles overlapping in the center and points hanging over outside edge, leaving at least a 5-6 inch clear circle in the center of the stone (pan). Spoon chicken mixture evenly onto dough, onto the wide ends of the triangles. Wrap pointed ends of dough around chicken mixture, and tuck under the wide ends of the dough, forming a closed ring with slits around the outside edge, where filling shows through in

8. places. Slice roma tomatoes into enough wedges to place one wedge in each open

9. slit around the ring. Bake for 20-25 minutes or until golden brown.

10. Remove from oven, and sprinkle with remaining shredded cheese. Set aside. Remove top from bell pepper, and clean out seeds and filaments which are inside. Wash and dry pepper with a paper towel. If needed, slice thin pieces from bottom of pepper to allow it

11. to stand up like a cup or bowl, without wobbling. Fill pepper with remaining mayo

12. mixture, and place in center of sandwich ring, then fill in the space between the

13. pepper and the sandwich ring with the shredded lettuce.

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