CHICKEN AND SAUSAGE HOLIDAY WREATH

Chicken and Sausage Holiday Wreath image

Provided by Jane Whittaker

Time 35m

Number Of Ingredients 15

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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.