8/2/08

Chicken Crescent Wreaths: Brocolli Chicken and Buffalo Chicken

About 5 years ago a recipe hit the Pampered Chef's parties and took off like wildfire; it was the Chicken Crescent Wreaths that you make by putting a filling in crescent roll dough, folding over and baking. Since then many versions have appeared, even from big name companies like Taste of Home. I applaud the people that took those recipes, played with them a bit and made new ones! Here are two recipes for versions of that original Pampered Chef.



Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
1 c (4 oz.) shredded colby-jack cheese
2/3 c cream of chicken soup, undiluted
1/2 c chopped fresh broccoli
1/2 c chopped sweet red pepper
1/4 c chopped water chestnuts
3/4 cup diced, cooked chicken (or 1 - 5 oz. can cooked chicken)
2 tablespoons chopped onion

Arrange the crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.


Buffalo Chicken Crescent Wreath

2 tubes (8 ounces each) refrigerated crescent rolls
3/4 c cooked, diced chicken or 1 - 5 oz. can cooked chicken
1/2 c onion, sliced and briefly sauteed
Store bought or home made buffalo wing sauce of your choice (about 1/2 - 2/3 cups)
1/3 c ranch dressing
1 c shredded pepper jack cheese

Arrange the crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. Spoon and spread the ranch dressing over the crust. Combine the chicken, onion, cheese and sauce; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). Bake at 375 degrees for 20-25 minutes or until golden brown.

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