Italian Crescent Wreath Food

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.

MEAT LOVER'S PIZZA CRESCENT RING

Steps:

• Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.

STROMBOLI BREAD WREATH

Steps:

• Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
• Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
• Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
• Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
• Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
• Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
• Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
• Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!

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.

CHRISTMAS WREATH APPETIZER

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
• Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
• Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
• In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
• Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
• When ready to assemble, spread the cheese mixture over the baked wreath.
• Sprinkle with chopped celery.
• Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
• Attach red pepper bow and serve.