Sunday, July 25, 2010

Chicken Club Crescent Wreath

Chicken Club Crescent Wreath
from Pampered Chef All the Best Cookbook

Making the wreath:

Unroll 2 ( 8 oz) packages refrigerated crescent rolls; separate into 16 triangles. Arrange 8 of the rolls in a circle with the points facing outwards and the edges toward the center (similar to a sun that a child would draw). Then, with the remaining rolls, arrange the wide ends matching ends with the triangles already in place (points will overlap in the center). Press or roll the seams together. Scoop the filling evenly over the dough in a continuous circle. Beginning with the last triangle placed in the center, bring point of triangle straight across filling. Next bring point of opposite outside triangle diagonally across filling, covering the previous triangle (filling will show) Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.

Making the filling:

2-3 cooked chicken breasts, coarsely chopped
3 small hand fulls of bac-o's
1 cup cheddar cheese
1/3 cup mayo
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1 tomato, chopped
1 egg white, lightly beaten

Preheat oven to 375 degrees. In a medium bowl, combine chicken, bac-o's, 3/4 cup of cheese, mayo, mustard, and tomatoes, mix well. Scoop the filling over the wreath. When the wreath is complete, brush with egg white and sprinkle with remaining cheese. Bake 25-30 minutes or until golden brown.

I made this for the first time last summer. When I made it then, I used canned chicken and real slices of cooked, chopped bacon. This time, I focused on the chicken, but skipped out on the bacon! haha. I'm all about keeping things simple. I apologize that I didn't take a picture of the wreath process. To be honest, it was ugly and I didn't want you to see it :( Hopefully the description will suffice. :)

No comments:

Post a Comment