Holiday Chicken & Sausage Wreath

  Chicken & Turkey

Hearty enough to cut into larger slices as a main dish, this golden wreath brims with a delicious, ooey-gooey meat filling. You'll want to make this one year-round!

Holiday Chicken & Sausage Wreath

Average Rating: 0

TOTAL TIME: Prep: 30 min. Bake: 25 min. + standing
YIELD: 16 servings.

Ingredients

  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1/2 pound bulk pork sausage
  • 1 carton (8 ounces) spreadable chive and onion cream cheese
  • 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
  • 1-1/4 cups shredded Swiss cheese
  • 1-1/4 cups shredded part-skim mozzarella cheese
  • 1-1/4 cups cubed cooked chicken
  • 3 green onions, chopped
  • 2 jalapeno peppers, seeded and minced
  • 1/4 cup finely chopped sweet red pepper
  • 1/4 cup finely chopped green pepper
  • 3 tablespoons coleslaw salad dressing
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper

Instructions

  • 1. Preheat oven to 375آ°. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal.
  • 2. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients.
  • 3. Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.

Tags