Holiday Chicken & Sausage Wreath Recipe

Holiday Chicken & Sausage Wreath Recipe
Holiday Chicken & Sausage Wreath Recipe photo by Taste of Home
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Holiday Chicken & Sausage Wreath Recipe

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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! —Jane Whittaker, Pensacola, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 25 min. + standing

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

Directions

Preheat oven to 375°. 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.
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.
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. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Holiday Chicken and Sausage Wreath in Taste of Home Christmas Annual Annual 2015, p8

  • 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
  1. Preheat oven to 375°. 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. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Holiday Chicken and Sausage Wreath in Taste of Home Christmas Annual Annual 2015, p8

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