Bacon Chicken Crescent Ring
2 tubes (8oz. each) refrigerated crescent rolls
1 can (10 oz) chunk white chicken, drained and flaked or 2 c. chopped, cooked chicken
1 1/2 c. shredded sharp cheddar cheese
3/4 c. mayonnaise
1/4 c. chopped onion
6 bacon strips, cooked and crumbled
2 T Dijon mustard
1 T Italian salad dressing mix
In a small bowl, combine the remaining ingredients. Spoon over wide ends of dough. Fold points of triangles over filling and tuck under wide ends (filling will be visible).
Bake at 375 for 20-25 minutes or until golden brown. Makes 8 servings.
Our girls like to have leftovers for breakfast (if there are any).