Preheat oven to 375 degrees. Combine the mayonnaise, Dijon mustard, parsley and onion in a medium mixing bowl and mix well. Reserve 1/3 cup and chill the remaining mayonnaise mixture. Combine the reserved 1/3 cup mayonnaise mixture, chicken, bacon, and 3/4 cup of the cheese in a large mixing bowl and mix well. Unroll the crescent roll dough. Separate into 16 triangles. Arrange the triangles in a circle with the wide ends of the triangles overlapping in the center and the points facing the outer edge on a 14-inch pizza pan, leaving a 5-inch diameter opening in the center of the pan. Spoon the chicken mixture onto the widest end of each triangle. Bring the outside points of the triangles up over the filling and tuck under the wide ends of the triangles. (The filling will not be completely covered.) Arrange 1 tomato half in each of the pastry openings. Bake for 20-25 minutes or until golden brown. Remove from oven. Sprinkle with the remaining 1/4 cup cheese. Place the ring on a serving platter. Cut top from the red pepper and discard. Remove membranes and seeds. Cut the edge of the red pepper in a v- shape pattern with a sharp knife. Spoon the chilled mayonnaise mixture into the red pepper. Place on the center of the ring. Arrange the lettuce around the red pepper. Makes 8 servings.