Wednesday, January 12, 2011

Chicken Sausage Holiday Wreath

Chicken and sausage with peppers and cheese in a flaky pastry crust shaped like a holiday wreath.

  • 2 teaspoons vegetable oil
  • 6 ounces bulk pork sausage
  • 8 ounces cream cheese, softened to room temperature
  • 7 ounces chicken breast, chopped
  • 1/4 cup chopped red peppers
  • 1/4 cup chopped green peppers
  • 1-2 jalapenos, seeded and diced
  • 3 scallions chopped, with green part
  • 6 ounces Swiss cheese, small dice
  • 6 ounces mozzarella cheese, grated
  • 6 ounces chopped water chestnuts
  • 1/4 cup slaw dressing
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1-2 teaspoons Worcestershire sauce
  • 2 tubes crescent rolls
In a saucepan heat the oil and brown the sausage until no longer pink. In a large bowl, combine the sausage and everything except the crescent rolls. Cover and refrigerate at least one hour to give the flavors a chance to marry. Preheat oven to 375 degrees. Use a pizza pan to keep the wreath round. Arrange the crescent rolls in a circle, pointy ends facing out, and the fat short ends overlapping. Scoop filling mixture over the widest part of each triangle, about 3 rounded tablespoons per scoop. Take the long pointed end and fold it over the filling, tucking it in the center of the wreath, as shown in the picture. Bake for 20 minutes or until golden brown.
A great recipe to recycle your leftover chicken, turkey or ham and turn it into something with wow factor. This is so festive looking, and really delicious, that you will make it often--not just at the holidays. Your family and friends will never suspect they are eating leftovers, so ssshhhh, it will be our secret.
Number of Servings: 12

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