I had lots of requests for this recipe after the Holiday meeting last night. This is quick, easy and tastes wonderful. Let your imagination dictate what kind of filling you use. ENJOY!!!
2 packages of refrigerated crescent rolls
1/2 c mayo
2 tbls honey Dijon mustard
1/2tsp ground black pepper
2 c cooked diced chicken
3 tbl fresh snipped parsley
1/2 c dried cranberries
4 oz cheese shredded (swiss or cheddar)
1/4 c chopped walnuts
1 egg separated
Preheat 375 degree oven
Separate rolls into 16 triangles
Place wide ends of 8 triangle in circle on pizza stone (points will hang over edge 1'') Match wide ends of remaining 8 triangles to outer triangles (points will be inward). Seal seams where the wide edges meet.
Mix remaining ingredients together (except egg) and scoop mixture over the seams of dough triangles forming a circle.
Beginning from the center lift one triangle across mixture and tuck under. Continue alternating with outer strips overlapping to form a wreath. Tuck last end under first.
Separate egg and beat egg white lightly. Brush egg white over the dough wreath.
Bake 25-30 mins or until golden brown. Cut and serve.
Yield: 10 Servings
2 packages of refrigerated crescent rolls
1/2 c mayo
2 tbls honey Dijon mustard
1/2tsp ground black pepper
2 c cooked diced chicken
3 tbl fresh snipped parsley
1/2 c dried cranberries
4 oz cheese shredded (swiss or cheddar)
1/4 c chopped walnuts
1 egg separated
Preheat 375 degree oven
Separate rolls into 16 triangles
Place wide ends of 8 triangle in circle on pizza stone (points will hang over edge 1'') Match wide ends of remaining 8 triangles to outer triangles (points will be inward). Seal seams where the wide edges meet.
Mix remaining ingredients together (except egg) and scoop mixture over the seams of dough triangles forming a circle.
Beginning from the center lift one triangle across mixture and tuck under. Continue alternating with outer strips overlapping to form a wreath. Tuck last end under first.
Separate egg and beat egg white lightly. Brush egg white over the dough wreath.
Bake 25-30 mins or until golden brown. Cut and serve.
Yield: 10 Servings
