Italian Crescent Wreath
1/2 lbmild italian sausage
3 Tbspdried tomato/garlic pesto mix
1 ccolby jack cheese, shredded
1/2 cfresh broccoli, chopped
3/4 can(s)(10.75 oz) can cream of mushroom soup
3/4 cred & green bell pepper, chopped
2 tube(s)(8 oz) tubes of crescent rolls
How to Make Italian Crescent Wreath
- 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.
- 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.
- 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.
- 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.