1/2 cup mayonnaise
1 tablespoon minced fresh parsley
2 teaspoons Dijon mustard
1-1/2 teaspoons finely chopped onion
1-3/4 cups cubed cooked chicken breast (1/2-inch cubes)
2 bacon strips, cooked and crumbled
1 cup (4 ounces) shredded Swiss cheese, divided
2 tubes (8 ounces each) refrigerated crescent rolls
2 plum tomatoes
2 cups shredded lettuce

In a large bowl, combine the mayonnaise, parsley, mustard and onion. Stir in the chicken, bacon and 3/4 cup cheese.

Unroll crescent dough; separate into 16 triangles. Arrange on an ungreased 12-in. round pizza pan, forming a ring with pointed ends facing outer edge of pan and wide ends overlapping.

Spoon chicken mixture over wide ends; fold points over filling and tuck under wide ends (filling will be visible). Chop half of a tomato; set aside. Slice remaining tomatoes; place over filling and tuck into dough.

at 375 for 20-25 minutes or until golden brown. Sprinkle with remaining cheese. Let stand for 5 minutes. Place lettuce in center of ring; sprinkle with chopped tomato.