Chicken and Sausage Holiday Wreath

Jane Whittaker


This is made with crescent rolls and leftover chicken, or you could use leftover ham, or even leftover any kind of meat.
It is an appetizer with wow Factor, yet is easy to put together.
For this I did use a 7 ounce chicken breast in the pouch, but leftover chicken works just as well.
My friend Dana came over just as I was taking this out of the oven. I said "Hey girl wanna be my guinea pig?" When she saw it she said "Wow"
This would be a perfect partner to my sparkling cranberry punch.

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20 Min


20 Min


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

Directions Step-By-Step

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

About this Recipe