Pampered Chef Chicken Club Ring


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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 258.6
  • Total Fat: 17.6 g
  • Cholesterol: 27.0 mg
  • Sodium: 510.6 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 0.2 g
  • Protein: 7.6 g

View full nutritional breakdown of Pampered Chef Chicken Club Ring calories by ingredient
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Introduction

Delicious brunch ring. Delicious brunch ring.
Number of Servings: 16

Ingredients

    Kraft Mayo with Olive Oil (reduced fat mayonnaise), 32 tbsp (remove)

    Grey Poupon Dijon Mustard, 6 tsp (remove)

    Bacon - Hormel Fully Cooked Bacon [1/2 oz - about 2 slices], 2 serving (remove)

    Swiss Cheese, 1.5 cup, shredded (remove)

    Chicken Breast, no skin, 2 unit (yield from 1 lb ready-to-cook (remove)

    Onion Vidalia raw med onion, 15 gram(s) (remove)

    PILLSBURY, Grands Crescent Rolls, 6.5 serving (remove)

Directions

In large mixing bowl stir together mayo, mustard, and 2 tbsp minced onion.

Scoop out 1/3 cup of the mixtureand put in a small bowl (for dipping).

Add chopped bacon, 1 cup shredded swiss, boiled shredded chicken breasts.

lay out 18 (2 packages) of crescent rolls in a circle with the wide end toward the center. It will look like a sun if you do it right.

Scoop filling onto the wide end of the crescent rolls. It will go on the exposed parts, too. Just make perfect, even circle of filling.

Fold the points of the crescent rolls back over the filling, toward the center, and tuck it under.

You can add 1/2 tomato slices on the exposed filling if you want.

Bake 25 minutes on 350.

remove from oven and immediately sprinkle with the other 1/2 cup of shredded swiss.


Serving Size: makes 16 pieces

Number of Servings: 16

Recipe submitted by SparkPeople user DBRATTON3.

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Member Ratings For This Recipe


  • Incredible!
    It a grate recipe, I would recommend it to all my friends and relatives, great for summer or winter or anytime really. My family loves it, it's one of our favorite meals it took the place of cheese burger and french fry night. - 2/16/13

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