February 4, 2011

Chicken wreath crescent

3 chicken breasts, seasoned with your choice of herbs, cooked and cubed
2 packages frozen spinach, thawed and squeezed/drained well
1/2 cup diced red bell pepper or diced ripe tomatoes (remove seeds)
1/2 to 1 cup mayo
1 cup crumbled gorgonzola or feta cheese
2 cans Pillsbury crescent rolls
1.Mix all ingredients except crescent rolls in a large mixing bowl. Salt and pepper to taste. Amount of mayo may vary according to taste, mixed ingredients should resemble moist stuffing mix in texture.

2.Separate crescent rolls, laying them out flat on a non-stick cookie sheet.

3.Arrange 2 of them in a diamond shaped pattern with tips pointing outward, pressing wide ends together.

4.Place a heaping spoonful or two of filling in the middle of the dough diamond and bring pointed ends up around the filling pressing the two ends together to form a crescent packet. Repeat until you've used all the crescent roll dough.

5.Place packets side by side in a circle forming a wreath.

6.Bake in oven according to crescent roll package directions or until golden brown.

Variation: Substitute frozen broccoli instead of spinach and use cheddar or Monterey jack cheese instead of gorgonzola.


1 comment:

Sarah said...

Thanks for sharing this recipe from our site. Let me know if you ever need anything else. Or if you ever want to guest blog we're always looking for people.