Lemon Herb Chicken Ring

This recipe is from a Pampered Chef cookbook - it is delicious!

Ingredients:
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
1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
2 packages (8 ounces each) refrigerated crescent rolls

Preheat oven to 375°F. Coarsely chop chicken and dice bell pepper. Place chicken and bell pepper in a bowl. Chop parsley. Zest lemon to measure 1 teaspoon zest. Cut lemon into thin slices; cut slices in half and set aside for garnish.

Add 2 tablespoons of the parsley, lemon zest, pressed garlic, mozzarella cheese, mayonnaise and seasoning to bowl; mix. Grate Parmesan cheese. Reserve 2 tablespoons of the cheese. Add remaining cheese to chicken mixture; mix well.

Unroll crescent dough; separate into 16 triangles. Arrange
triangles, slightly overlapping, in a circle on a pizza stone/pan with
wide ends 4 inches from edge of baking stone. (Points will extend off
the edge of the baking stone.)

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.