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Friday, May 22, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Jennifer Oakley
  • 1â�„2 cup mayonnaise
  • 1 TBS Dijon mustard
  • 1 can (10 oz.) chunk white chicken, drained and flaked
  • 6 slices bacon, crisply cooked and chopped
  • 1 cup (4 oz.) finely shredded cheese, divided
  • 2 packages (8 oz. each) refrigerated crescent rolls
  • several cherry or grape tomatoes
  • 2 cups shredded lettuce
Preheat oven to 375 degrees.
In a 1-quart mixing bowl, combine mayonnaise and mustard. Mix chicken, bacon and 3�4 cup cheese into it.
Unroll crescent dough and separate into 16 triangles. Arrange triangles in a circle on a 13-inch round baking stone or pie pan. Wide ends of triangles should overlap in the center, and points should face out. The circle should have a 5-inch opening in center.
Scoop chicken mixture evenly onto the widest part of each triangle. Bring outside points of triangles up over the filling and tuck under the wide ends of the dough (filling will not be completely covered). Bake 20-25 minutes or until deep golden brown.
Remove from oven and immediately sprinkle with remaining cheese.
Cut ring into 8 servings (not disturbing circle shape).
Put shredded lettuce in the middle and top it with tomatoes.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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New College Institute - Click for Website
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