Chicken And Sausage Holiday Wreath Food

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 AND SAUSAGE HOLIDAY WREATH

Steps:

• 1. Heat oil in a skillet, add sausage, and cook until no longer pink.
• 2. In a large bowl combine everything except crescent rolls.
• 3. Cover and chill for at least 1 hour.
• 4. Pre heat oven to 375°
• 5. Use a pizza pan that has been lined with aluminum foil (no clean up) Spray liberally with pam before you start.
• 6. If you use a pizza pan for this it will be easier to keep it in the round. Arrange the crescent rolls in a circle, long pointy ends facing out, short fat ends overlapping on the pan.
• 7. Put the filling evenly all around the wreath on the widest part of the dough. A disher works great here.
• 8. Fold the long pointy end back over the filling in the wreath, tucking in a little at the center.
• 9. Not all the filling will be covered, that's what you want.
• 10. bake for 20 minutes until golden, and expect to hear WOW when you bring it out. This never fails to impress.

PIGS IN A WREATH

Steps:

• Preheat the oven to 375 degrees F. Place parchment paper on a baking sheet and then place an 8-inch cake pan in the center to use as a guide for making the wreath.
• Cut each sausage in half lengthwise, then cut each half into 3 pieces. Cut the crescent rolls in half from the tip of the triangle to the center of the bottom (see Cook's Note). Roll up each sausage piece in a crescent roll piece. Arrange the rolled sausages around the cake pan flat-side down and touching one another. Remove the cake pan. Egg wash the tops of the rolled sausages to help them stick them together.
• Bake the wreath until the dough is golden brown and puffed, 20 to 25 minutes. Let the wreath cool slightly.
• Meanwhile, make the Parmesan mustard dip: Mix the sour cream, Parmesan, mustard and chives together in a small bowl until well combined. Season with salt and pepper.
• Slowly push the wreath off the parchment and onto a serving platter. Serve with the dip in the center.

CHICKEN-AND-SAGE SAUSAGES

Steps:

• Using 2 forks, gently combine chicken, shallot, garlic, sage, carrot, mustard, salt, and pepper. Loosely shape mixture into 2-inch patties (about 1/2 inch thick), being careful to not overwork. Place sausage patties on a baking sheet.
• Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Working in batches, cook sausage patties until cooked through and golden brown, 2 to 3 minutes per side. Add more oil to skillet between batches as needed. Serve warm with chutney.

HEARTY ROASTED CHICKEN AND SAUSAGE

Steps:

• Place the chicken into a roasting pan. Add the onions, peppers, potatoes and sausage. Sprinkle with the Italian seasoning. Pour the broth over all.
• Roast at 375 degrees F for 1 hour or until the chicken and sausage are cooked through, turning the chicken over once halfway through the roasting time and basting occasionally with the pan juices.