Italian Crescent Wreath

Club Recipes

By
@Greatchoices

This recipe was prepared by Betty Ellis for our December 2013 meeting.


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

Serves:

16

Cook:

25 Min

Method:

Bake

Ingredients

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
egg
1 Tbsp
water
sesame seeds

Directions Step-By-Step

1
Brown 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.
2
Unroll 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.
3
Spread 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.
4
Bake 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.

About this Recipe

Main Ingredient: Bread
Regional Style: Italian