3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
3/4 cup shredded Swiss cheese
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 plum tomatoes, sliced
2 cans of Crescent rolls (8 count)
1 egg white, lightly beaten
1/4 cup shredded Swiss cheese
1. Preheat oven to 375 degrees. In Classic Batter Bowl, combine chicken, bacon, 3/4 cup of the Swiss cheese, mayonnaise, Dijon mustard, parsley and garlic. Mix Well.
2. Arrange the crescent rolls around the stoneware in alternating directions. If your first crescent roll points to the outside of the stone, then have the next one point to the inside of the stone.
3. Using the large scoop, scoop filling evenly over desired shape. Top with tomato slices and finish by folding shape together (I took the corners of each piece of dough and folded them into the middle). Brush with egg white and sprinkle with remaining 1/4 cup cheese.
4. Bake at 375 degrees for 11- 13 minutes or until the crescent rolls are cooked through.Yield: 8 servings