Preheat oven to 375. In 1 quart batter bowl, combine mayonnaise and mustard. Snip parsley with Kitchen Cutters. Chop onion. Add parsley and onion to mayonnaise mixture; mix well. In another bowl, flake chicken. Crumble bacon and add to chicken. Add 3/4 cup of the cheese, and 1/3 cup of the mayonnaise mixture; mix well. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on round 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 center of Stone.) Using medium stainless steel scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Halve tomatoes lengthwise, and then quarter each half, longways. Place 1 tomato piece over filling between openings of ring. Bake 20-25 minutes or until deep golden brown. Remove from oven; immediately sprinkle with remaining 1/4 cup of cheese. Using V-shaped cutter, cut around bell pepper. Separate halves; remove membranes and seeds. Fill with remaining mayonnaise mixture; place in center of ring. Arrange lettuce around pepper. Recipe by: Pampered Chef Posted to recipelu-digest Volume 01 Number 340 by "Campbell"
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|Serving Size: 1 Serving (1596g)|
|Recipe Makes: 1|
|Calories from Fat: 2551 (73%)|
|Amt Per Serving||% DV|
|Total Fat 283.4g||378 %|
|Saturated Fat 71.4g||357 %|
|Monounsaturated Fat 91.8g|
|Polyunsanturated Fat 101.4g|
|Cholesterol 507.8mg||156 %|
|Sodium 5409.3mg||187 %|
|Potassium 2269.7mg||60 %|
|Total Carbohydrate 146.3g||43 %|
|Dietary Fiber 10.1g||40 %|
|Sugars, other 136.3g|
|Protein 106.6g||152 %|
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Calories per serving: 3517
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