Holiday Chicken Sausage Wreath Recipes

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• 1. Heat oil in a skillet, add sausage, and cook until no longer pink.
• 2. In a large bowl combine everything except crescent rolls.
• 3. Cover and chill for at least 1 hour.
• 4. Pre heat oven to 375°
• 5. Use a pizza pan that has been lined with aluminum foil (no clean up) Spray liberally with pam before you start.
• 6. If you use a pizza pan for this it will be easier to keep it in the round. Arrange the crescent rolls in a circle, long pointy ends facing out, short fat ends overlapping on the pan.
• 7. Put the filling evenly all around the wreath on the widest part of the dough. A disher works great here.
• 8. Fold the long pointy end back over the filling in the wreath, tucking in a little at the center.
• 9. Not all the filling will be covered, that's what you want.
• 10. bake for 20 minutes until golden, and expect to hear WOW when you bring it out. This never fails to impress.

CHICKEN AND SAUSAGE HOLIDAY WREATH

Steps:

• In a large mixing bowl combine everything but sausage, oil and crescent rolls.
• In a sauce pan heat the oil and cook the sausage until browned and cooked through, add to chicken mixture.
• Cover with plastic wrap and refrigerate at least one hour to give the flavors a chance to marry.
• Preheat oven to 375 degrees
• Use a pizza pan for this step, it helps you keep the round shape.
• Unroll the crescent rolls. Arrange in a circle with the long pointy end facing out, and the fat sides overlaping.
• Spoon filling mixture on the widest part of each triangle. You will use about 3 rounded tablespoons per scoop. I use a disher for this.
• Fold the long pointy end back over the filled wreath and tuck under a little to seal in the center. Your filling will not completely be covered, that's just perfect that way.
• Bake for 20 minutes, or until golden and bubbly