2 cups coarsely chopped cooked chicken
1/2 cup diced red bell pepper
3 tablespoons chopped fresh parsley, divided
1 lemon
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1/2 cup mayonnaise
1 teaspoon Italian Seasoning Mix
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls
1. Preheat oven to 375°F. Coarsely chop chicken. Dice bell pepper. Place chicken and bell pepper in a Bowl. Chop parsley and zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.
2. Add 2 tablespoons of the parsley, lemon zest, pressed garlic, mozzarella cheese, mayonnaise and seasoning mix to bowl; mix. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.
3. Unroll crescent dough; separate into 16 triangles. Arrange triangles, slightly overlapping, in a circle on Large Round Stone with wide ends 4 inches from edge of baking stone. (Points will extend off the edge of the baking stone.) Roll wide ends
of dough toward center to create a 5-inch opening.
4. Spoon chicken mixture evenly over dough in a continuous circle. Bring points of triangles up over filling and tuck under dough at center to form a ring. (Filling will show.) Sprinkle remaining Parmesan cheese over ring. Bake 28-30 minutes or until golden brown. Remove from oven; garnish with lemon slices and remaining parsley.
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