Italian Crescent Wreath
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- 1/2 lb
- mild italian sausage
- 3 Tbsp
- dried tomato/garlic pesto mix
- 1 c
- colby jack cheese, shredded
- 1/2 c
- fresh broccoli, chopped
- 3/4 can(s)
- (10.75 oz) can cream of mushroom soup
- 3/4 c
- red & green bell pepper, chopped
- 2 tube(s)
- (8 oz) tubes of crescent rolls
- 1 Tbsp
- sesame seeds
1Brown first 2 ingredients in medium skillet until sausage is no longer pink; add next 4 ingredients. Unroll and separate crescent rolls into triangles; arrange crescent rolls with wide ends completely overlapping in a wreath shape on large baking pan. Spoon sausage mixture over wide ends of crescent rolls; roll pointed ends and tuck under wide ends, leaving filling visible.
2Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlap edge of cookie sheet. Press overlapping dough to flatten.
3Spread filling on widest part of the dough to within 1 inch of points. Roll end of triangles over mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
4Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.