Holiday Chicken & Sausage Wreath
Hearty enough to cut into larger slices as a main dish, this golden wreath brims with a delicious, ooey-gooey meat filling. You'll want to make this one year-round! —Jane Whittaker, Pensacola, Florida
Ingredients
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/2 pound bulk pork sausage
- 1 carton (8 ounces) spreadable chive and onion cream cheese
- 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
- 1-1/4 cups shredded Swiss cheese
- 1-1/4 cups shredded part-skim mozzarella cheese
- 1-1/4 cups cubed cooked chicken
- 3 green onions, chopped
- 2 jalapeno peppers, seeded and minced
- 1/4 cup finely chopped sweet red pepper
- 1/4 cup finely chopped green pepper
- 3 tablespoons coleslaw salad dressing
- 2 teaspoons Worcestershire sauce
- 1 teaspoon hot pepper sauce
- 1/4 teaspoon pepper
