Pampered Chef Chicken Broccoli Wreath Recipe
This popular recipe makes a gorgeous display when entertaining, and tastes just as good as it looks.
Ingredients
- 2 cans refrigerated crescent roll dough we used Immaculate Baking Co
- 2 cups cooked chicken
- 1 cup chopped broccoli I prefer cooked broccoli over raw, personally
- 1/2 cup diced/minced red bell pepper
- 1 tsp minced garlic or a couple garlic cloves in the garlic press
- 1/2 cup mayo
- 2 tsps dill seasoning
- 2 tsps Mrs Dash table blend not in original recipe
- 1 cup shredded cheddar cheese
- few sprinkles of your favorite hot sauce not in original recipe
- 1 tsp salt optional
- 1 egg white optional, as topping
- slivered almonds optional, as topping
Instructions
- Preheat your oven to 375 degrees.
- Chop the chicken and broccoli with the food chopper, and mix all your ingredients while popping open your cans of dough.
- Arrange the triangles on the large round pizza stone (see photo)
- You'll want to use the Baker's Roller to smoosh the creases together to lay the mixture upon. The triangles in the center will be overlapped and look a little crazy, but that's alright, though.
- Use the medium scoop (the absolute best size for cookies, meatballs, and ice cream) to scoop the ingredients into the wreath.
- Next, braid the triangles over the mixture, overlapping each, while tucking them underneath until all the triangles are folded over.
- Finish with the egg whites and almonds, if you so desire. I like to leave 'em off, just because.
- Bake for 25-30 minutes (according to the directions) but I keep watch until the top of the wreath is browning slightly, the crescent roll dough is nice and puffy, and the mixture is bubbly and heated through.
- Slice and serve with the pizza cutter when cooled.
- I chose to add hot sauce and additional seasoning to this to give it a little more oomph. I like oomph, don't you?