Best Crescent Wreath Recipes

CHICKEN CRESCENT WREATH

Steps:

• Arrange 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° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

CHICKEN CRESCENT WREATH

Steps:

• Arrange crescent rolls on a 12 inch 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 to 25 minutes or until golden brown.

CHICKEN, BROCCOLI AND CHEESE CRESCENT WREATH

Steps:

• Preheat oven to 375 degrees.
• Unroll the crescent dough and place in a circle on round stone, with the wide ends in the middle and the pointed ends to the outside.
• You should have an circle in the middle of the stone.
• You will need to overlap the wide ends a bit to make a circle.
• Mix the remaining ingredients in a bowl, using more mayo if mixture appears to be dry.
• Place the mixture in a circle on the crescent rolls on the wide ends.
• Fold the pointed ends over the mixture to the middle of the stone.
• Tuck the ends under.
• Bake for 25-30 minutes, or until the crescent rolls are golden brown.
• Slice and serve.

TURKEY CRESCENT WREATH

Steps:

• In a large bowl, combine the first nine ingredients. Coat a 14-in. pizza pan with cooking spray., Separate crescent dough into 16 triangles. Place wide end of 1 triangle 3 in. from edge of prepared pan with point overhanging edge of pan. Repeat with remaining triangles along outer edge of pan, overlapping the wide ends (dough will look like a sun when complete). Lightly press wide ends together., Spoon turkey mixture over the wide ends of dough. Fold the points of the triangles over the filling and tuck under wide ends (filling will be visible). , Brush with egg white. Bake at 375° for 20-25 minutes or until golden brown.

CHICKEN CRESCENT WREATH

Steps:

• 1. Arrange crescents on a 12 inch 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 for 20 - 25 minutes or until golden brown.
• 2. Note: I have also made these with black olives instead of the chestnuts. Spinach instead of broccoli. Scallions instead of onions...many different variations..that's what I like about it.

SPINACH DIP CRESCENT XMAS WREATH

Steps:

• Heat oven 375, Invert custard cup on center of lg cookie sheet remove dough from one can, keeping dough in one piece, roll dough 12 in long( with hands).Cut into 20 slices.Arrange 16 slightly overlapping around custard cup repeat with other can, cutting into 20 slices, arrange, slightly overlapping each other,(not the first layer though.remove custard cup Bake 375-15-20 min till golden brown, Gently loosen wreath and slide onto wire rack, cool 30 min Cook spinach as diredted. strain in colander, rinse with cold water to cool, squeeze to drain In medium bowl combine sour cream, mayo and mild, add spinach and rest of ing. Place wreath on serving tray spread with spinah topping, sprinkle with red pepper, onions and parsley, decorate red bell pepper, holly leaves and cherry tomato, Cover and refrigerate 2 hrs prior to serving.

TURKEY LEFTOVERS CRESCENT ROLL WREATH SANDWICH

Steps:

• 1. On a pizza stone, arrange one can of crescent rolls into a sunburst pattern, points outward. Using a second can of crescent rolls, overlap wide ends of dough and have points face inward. (Points will have to lie atop each other in this small space until you use them to fold over the filling.)
• 2. Filling: Mix together all your ingredients except the egg wash. Mound in circle on top of the crescent rolls.
• 3. Begin to fold the pointed ends of the rolls over the turkey mixture ring. Alternate a point of a roll from the outside with one from the inside. Continue until you have formed a wreath of dough enveloping the turkey mixture.
• 4. Brush the entire wreath of dough generously with egg wash (with spices of choice).
• 5. Bake in preheated 350 degree oven for about 25 minutes or until golden brown. Cool. Slice and serve.

VEGGIE HAM CRESCENT WREATH

Steps:

• Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , Bake at 375° for 15-20 minutes or until golden brown., Cool for 5 minutes before carefully removing to a serving platter; cool completely., Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator.

HAM AND VEGGIE CRESCENT WREATH

Steps:

• 1. Heat oven to 375^. Turn a 10 oz. custard cup inside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll.(keep remaining can of dough in refrigerator). With palms of hands, roll dough in one direction to make a 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
• 2. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (24 total slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
• 3. Bake 15 to 18 minutes or until light golden brown. Gently loosen circle(wreath)from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
• 4. Place cooled bread on serving tray or platter. Spread cream cheese spread over top. Sprinkle with remaining ingredients. Serve immediately, or cover and chill up to 4 hours before serving..

SPINACH DIP CRESCENT WREATH

Steps:

• 1. Preheat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup. Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center. Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
• 2. Meanwhile, cook spinach as directed on package; cool and squeeze to drain. In medium bowl, stir sour cream, mayonnaise and milk until well mixed. Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.
• 3. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate up to 2 hours before serving.

VEGGIE HAM CRESCENT WREATH

Steps:

• 1. Remove crescent dough from tubes (do not unroll). Cut each roll into eight slices. Arrange in an 11-inch circle on an ungressed 14-inch pizza pan. 2. Bake at 375 degrees F for 15 to 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. 3. Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator.

SPINACH ARTICHOKE CRESCENT WREATH RECIPE - (5/5)

Steps:

• Preheat oven to 375. In bowl, combine artichokes, spinach, mozzarella, feta, mushrooms, bell pepper, mayonnaise, garlic, and black pepper. Mix well. On baking stone or pizza pan, arrange crescent rolls in a circle with the wide end towards the center (overlap each roll). Press the crescent rolls together where they overlap. There should be a 5 inch open inner circle. Scoop mixture on top of the widest end of each triangle. Bring points of triangle over the filling and tuck under the wide ends of dough in the center ring. Brush wit egg white. Sprinkle with grated parmesan cheese. Bake 25-30 minutes or until golden brown.

CHICKEN CRESCENT WREATH

Steps:

• Arrange 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°F for 20 - 25 minutes or until golden brown.

HAM AND VEGGIE CRESCENT WREATH

Steps:

• Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
• Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
• Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
• Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.

ITALIAN CRESCENT WREATH

Steps:

• 1. Brown first 2 ingredients in medium skillet until sausage is no longer pink; add next 4 ingredients. Unroll and separate crescent rolls into triangles; arrange crescent rolls with wide ends completely overlapping in a wreath shape on large baking pan. Spoon sausage mixture over wide ends of crescent rolls; roll pointed ends and tuck under wide ends, leaving filling visible.
• 2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlap edge of cookie sheet. Press overlapping dough to flatten.
• 3. Spread filling on widest part of the dough to within 1 inch of points. Roll end of triangles over mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
• 4. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

SPINACH DIP CRESCENT WREATH

Steps:

• Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet.
• Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.
• Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
• Bake 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet, and carefully slide onto cooling rack. Cool completely, about 30 minutes.
• Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
• In medium bowl, stir sour cream, mayonnaise and milk until well mixed. Add spinach and remaining topping ingredients; mix well. Cover; refrigerate until serving time.
• Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate up to 2 hours before serving.

CRESCENT WREATH

Steps:

• Heat oven to 375°. Unroll crescent dough and separate into triangles. On ungreased cookie sheet, arrange triangles with shortest sides towards center, overlapping in wreath shape and leaving a 4-inch circle open in the center. Combine cream cheese, broccoli, spinach, rosted red peppers, salt and pepper in a small bowl. Spoon mixture on dough. Pull end points of crecent dough and pull diagnoaly over wreath, tucking the ends under to form the wreath. Filling will be visible. Bake for 25 - 30 minutes, or until deep golden brown. Garnish with fresh rosemary and tomatoes. Tips: For more flavor, add 2 tablepsoons chopped green onion. For a bacon twist, add 1/4 cup cooked crisp and crumbled bacon.

TACO CRESCENT WREATH

Steps:

• Heat oven to 375°F.
• Invert a custard cup on center of ungreased cookie sheet.
• Do not unroll crescent rolls.
• Slice each log into 20 rounds (40 total).
• Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
• Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
• Remove custard cup from center of wreath.
• Bake for 15 to 18 minutes or until light golden brown.
• Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
• Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
• Blend until chiles are chopped finely and mixture is thoroughly combined.
• Place cooled wreath on serving tray or platter.
• Spread sour cream mixture over wreath.
• Decorate with olives, avocado, tomato, and cheese.
• Place salsa in a small bowl; place in center of wreath.
• Store in refrigerator.