Preheat the oven to 375°F (190°C). Brush the Stoneware Chip & Dip Set with oil using the Chef’s Silicone Basting Brush.Remove kale leaves from the stem with the Herb Stripper and place the leaves into the Classic Batter Bowl. Add the green onion and bacon and coarsely chop with the Salad Chopper.Add the garlic pressed with the Garlic Press to the bowl and mix to combine. Microwave, uncovered, on HIGH, for 2 minutes, or until the kale is slightly wilted.Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Grate the cheese with the Microplane® Adjustable Coarse Grater. Add the cheese, tomatoes, mayonnaise, mustard, and chicken to the batter bowl and stir to combine.Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter (see cook’s tip). Flatten the wide ends of the dough with the Baker’s Roller®.Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.Whisk the egg yolk and water in a small bowl. Brush the ring with the egg wash. Bake for 25–30 minutes, or until the crust is golden brown.Add all the dip ingredients to the Manual Food Processor and process until smooth. Transfer the dip to the Small Graystone Serving Bowl and place it in the center of the ring.