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1
Preheat oven to 375u00b0.
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2
In a 1 qt. bowl combine mayonnaise, mustard, snipped parsley and chopped onion, mix well.
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3
In a 2 qt. batter bowl flake chicken with pastry blender, chop bacon in food chopper.
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4
Add bacon, 3/4 c. of Swiss cheese and 1/3 c. mayonnaise, mix well.
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5
Unroll crescent dough, separate into 16 triangles. Arrange triangles in circle on a 13 inch round 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 stone.)
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6
Using medium stainless steel scoop, scoop chicken mixture evenly on to widest end of triangle.
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7
Bring outside points up over filling and tuck under wide ends of dough at center (filling will not be completely covered).
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8
Slice tomato, cut each slice in half, place one tomato half over filling between openings of ring.
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9
Bake 20 - 25 minutes or until deep golden brown.
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10
Remove from oven; immediately sprinkle with remaining 1/4 c. cheese. Using V-shaped cutters; cut bell pepper in half.
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11
Separate halves; remove membranes and seeds.
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12
Fill with remaining mayonnaise mixture.
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13
Place in center of ring.
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14
Arrange lettuce around pepper. To serve cut with slice n serve.
