Ive made dozens of wreaths over the years but never this one. I used leftover roasted chicken breasts (skin removed). I tweaked the original recipe with ingredients that would compliment the chicken. Roasted Chicken, Artichoke & Spinach Wreath 2 Pillsbury Crescent Rolls (makes 2 small wreaths or 1 large wreath) 2 small roasted chicken breasts, diced 1 can artichoke hearts, chopped 1 cup frozen spinach, thawed 1 cup of shredded mozzarella 1/2 cup of crumbled feta 2 tbsp mayo 1 garlic clove, minced 6 sun-dried tomatoes, diced Pinch salt & pepper Egg white Pre-heat oven to 375 degrees. Combine all ingredients in a large bowl. On a cookie sheet or pizza stone, lay out the crescent roll triangles as if making a sun (tips out) & having the wider parts overlap themselves. Scoop the filling along the rim of the ring. (See picture in comments). Criss cross the triangle tips forming an X & tuck the tips along the inside edge. Brush with egg white. Bake 17-20 minutes or until the wreath is golden brown.
Posted on: Wed, 22 Oct 2014 02:54:40 +0000
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