Ingredients
2 tubes (8 ounces each) refrigerated crescent rolls1 can (10 ounces) chunk white chicken, drained and flaked1-1/2 cups shredded Swiss cheese3/4 cup mayonnaise1/2 cup finely chopped sweet red pepper1/4 cup finely chopped onion6 bacon strips, cooked and crumbled2 tablespoons Dijon mustard1 tablespoon Italian salad dressing mix
Preparation
Grease a 14-in. pizza pan. Unroll crescent roll dough; separate into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together.
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° until golden brown, 20-25 minutes.
