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Chicken Club Wreath

This recipe is from the Pampered Chef “All the Best” cookbook. I’ve scanned the instuctions for making the filling as well as the bread. I added a little smoked turkey to the one I made to add a little ham(ish) flavor.



3 cups coarsely chopped cooked chicken and Smoked Turkey
4 slices bacon, crisply cooked, drained and chopped
1 cup (4 ounces) shredded Swiss cheese, divided
1/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons snipped fresh parsley
1 garlic clove, pressed
2 (8-ounce) packages refrigerated crescent rolls
2 plum tomatoes, sliced
1 egg white, lightly beaten



1. Preheat oven to 375″F. In Bowl, combine chicken/smoked turkey, bacon, 1+ cup of the cheese, mayonnaise, mustard, parsley
and garlic; mix well.

Making the Wreath

2. Unroll 2 (8-ounce) packages refrigerated crescent rolls; separate into 16 triangles. Arrange eight triangles in a circle on Large Round Stone with wide ends 3 inches from edge of baking stone and points towards the outside. (Points will extend off the edge of the baking stone.) Arrange remaining triangles in center of baking stone, matching wide ends with triangles already in place.
(Points will overlap in center.)

Roll over seams of triangles where wide ends meet, creating a smooth surface for filling. Do not seal center triangles.

Scoop filling evenly over dough in a continuous circle.

Beginning with last triangle placed in center of baking stone, bring point of triangle straight across filling. Next, bring point of opposite outside triangle diagonally across filling, covering point of previous triangle. (Filling will show.) Repeat, overlapping points of inside and outside triangles to form a wreath.

3. Scoop filling evenly over desired shape; top with tomato slices. Finish shape as directed. Brush with egg white. Sprinkle with remaining cheese. Bake 25-30 minutes on until golden brown.



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