Holiday Crescent Wreaths
Recipe type: Appetizer
  • 1 can white chicken breast
  • ⅓ cup cream of chicken soup
  • ⅓ cup mayonnaise
  • 3 green onions chopped
  • ½ red pepper diced
  • 2 celery sticks chopped
  • 1 cup Monterrey Jack Cheese, or Jack Cheddar Cheese
  • ½ cup broccoli chopped (Optional)
  • ¼ cup chopped water chestnuts
  • 2 pkgs. Pillsbury Crescent Rolls
  • 1 egg
  • Sesame seeds
  • 6 slices bacon cooked and crumbled. (I actually used a 1 lb. package because I love bacon!)
  • 8 oz container of chive and onion cream cheese
  • 1 red pepper diced
  • 1 cup of finely chopped fresh broccoli
  • 2 pkgs Pillsbury Crescent Rolls
  • 1 egg
  • Sesame Seeds
  1. Chicken and Cheese Instructions:
  2. This will make 2 smaller wreaths, or 1 large wreath.
  3. Combine chicken, soup, mayonnaise, onions, red pepper, celery, broccoli, chestnuts and cheese together in a bowl.
  4. Unroll crescents and lay in a circle on a cookie sheet with the wide end facing the middle. Press edges together to connect.
  5. Spread chicken mixtures on wide end of crescent (half of mixture if making two wreaths)
  6. Pull the narrow end of crescent to the middle of the wreath and tuck under.
  7. Lightly brush egg on top and sprinkle with sesame seeds.
  8. Cook in a 375 degree oven for 15-18 minutes or till evenly browned.
  9. Let cool some before serving, it will set up and pull apart easier.
  10. Bacon Broccoli Instructions:
  11. On a cookie sheet, lay 1 can of crescent rolls with the wide end facing the center. Form them into a circle pressing the edges together where they connect.
  12. Spread half of the cream cheese on the wide end of the crescents to about 1 inch of the narrow end.
  13. In a small bowl, mix the pepper, broccoli and bacon together, then spread ½ of the wide end of the crescent.
  14. Pull the narrow end over the top toward the center and tuck underneath.
  15. Beat the egg in a small bowl, then brush the crescents with the egg.
  16. Sprinkle the sesame seeds on top.
  17. Cook in a 375 degree oven for about 15-18 minutes, or until nicely browned.
  18. Eat soon after cooking, refrigerate any leftovers
Recipe by Sugar n' Spice Gals at