Best Holiday Chicken Sausage Wreath Recipes

Holiday Chicken & Sausage Wreath image

Provided by Taste of Home

Categories Appetizers

Time 55m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts :

Chicken and Sausage Holiday Wreath image

Provided by Jane Whittaker

Time 35m

Number Of Ingredients 15

2 tsp vegtable oil
6 oz bulk pork sausage, i use the breakfast kind
8 oz cream cheese, softened
7 oz leftover chicken diced, or use the pouch if you don't have leftover chicken
1/4 c each green pepper, and sweet red pepper
3 medium scallions, chopped, green parts too
1 to 2 medium jalepenos seeded, and diced
6 oz grated swiss cheese
6 oz grated mozarella cheese
6 oz water chestnuts, diced
1/4 c marzetti slaw dressing, or your fav
1 to 2 tsp worchestershire sauce
1 to 2 tsp hot sauce, or to taste
salt and pepper to taste
2 can(s) crescent rolls

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 image

Provided by Jane Whittaker @janenov46

Number Of Ingredients 14

8 ounce(s) cream cheese, softened
7 ounce(s) cooked chicken or cooked ham
1/4 cup(s) each red and green pepper, chopped
1 to 2 medium jalepenos, seeded
3 medium scallions, chopped green part too
6 ounce(s) swiss cheese, diced
6 ounce(s) mozarella, grated
6 ounce(s) water chestnuts, chopped
1/4 cup(s) marzetti slaw dressing
1/2 teaspoon(s) each salt and pepper
1 to 2 teaspoon(s) worchestershire sauce
1 tablespoon(s) vegtable oil
6 ounce(s) pork sausage
2 can(s) crescent rolls

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