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1
Preheat oven to 375u00b0F.
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2
In a bowl, combine mayonnaise and mustard.
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3
Snip parsley.
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4
Chop onion.
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5
Add parsley and onion to mayonnaise mixture; mix well.
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6
In a 2 quart bowl, flake chicken with a fork.
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7
Chop bacon.
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8
Add bacon, 3/4 cup swiss cheese, and 1/3 cup of the mayonnaise mixture; mix well.
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9
Unroll crescent dough, separate into 16 triangles.
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10
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).
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11
Scoop the chicken mixture evenly onto widest end of each triangle.
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12
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).
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13
Slice tomatoes, cut slices in half.
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14
Place 1 tomato half over filling between openings of ring.
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15
Bake 20 to 25 minutes or until deep golden brown.
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16
Remove from oven, immediately sprinkle with remaining 1/4 cup swiss cheese.
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17
Using a v-shaped cutter, cut around bell pepper.
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18
Separate halves; remove membrane and seeds.
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19
Fill with remaining mayonnaise mixture; place in center of ring.
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20
Arrange lettuce around the pepper.
