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Chicken Brunch Wreath

January 12 2017 – Bev Lightell

  • 2 pkg (8 oz. each) Crescent Rolls, refrigerated
  • ½ C Red Bell Pepper, chopped
  • ½ C Fresh Broccoli, chopped
  • ¼ C Water Chestnuts, drained and chopped
  • 2 T Onion, chopped
  • 1 C (4 oz.) Marble Cheese, shredded
  • 1 Can (5 oz.) Chunk Chicken, drained
  • 2/3 C Cream of Chicken Soup, canned

Preheat oven to 350° F. Unroll crescent dough; separate into triangles. Arrange triangles in a circle on a greased 14" pizza pan with wide ends overlapping in the center and pointing toward the outside.

In a large bowl, combine bell pepper, broccoli, chestnuts, onion, cheese chicken, and soup. Scoop the mixture evenly onto the widest end of the triangle. Bring the outside points of triangles down over the filling and tuck under wide ends of dough at the center. (Filling will not be completely covered.) Bake for 25-30 minutes or until golden brown. Serve warm. 

Yield: 6 Servings


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