“This delicious twist on the chicken & broccoli crescent ring was a contest winner submitted on one of Emeril's Cooking with Kids specials. A little boy named Noah came up with this version, which I tried immediately and loved. I added jalapenos and more garlic to mine. I use leftover rotisserie chicken, skinned and boned or freshly poached chicken breast meat in this. Also NOTE: The original version called for only 1 can of crecsent rolls and made 1 wreath. However, I found there was a lot of filling, enough for 2 wreaths. I made 1 wreath and saved the extra filling to bake as a separate casserole (bake for the same amount of time and serve with crusty rolls on the side).”
2 wreaths

Ingredients Nutrition

  • 2 cups cooked chicken, diced
  • 14 cup green onion, chopped
  • 1 cup broccoli floret, chopped (lightly steamed-still very crisp, but slightly fork tender)
  • 14 cup yellow bell pepper, chopped
  • 14 cup red bell pepper, chopped
  • 2 tablespoons jalapeno peppers, seeded, minced (optional)
  • 12-1 teaspoon garlic, minced
  • 1 12 cups Mexican blend cheese, shredded
  • 1 cup sour cream
  • 2 teaspoons emeril's southwest seasoning
  • 2 (8 ounce) cans crescent roll dough (these can be skipped if not making into wreaths)
  • Egg wash (only if making into a wreath)
  • 1 egg, beaten
  • 1 tablespoon water


  1. Preheat oven to 350 degrees F.
  2. In a bowl, combine all ingredients, except the crescent rolls and egg wash.
  3. IF MAKING INTO A WREATH: Divide crescent rolls into 8 equal triangles.
  4. Arrange triangles on lightly greased round baking sheet (or pizza stone)in a circle with the skinny pointed ends facing out (like a sun).
  5. Spoon chicken mixture around the ring, mainly on the wider parts of the dough, leaving the points exposed.Fold the pointed ends over the chicken mixture, pressing the points down to seal (so it now looks like a wreath).
  6. Brush with egg wash then proceed with the baking instructions.
  8. Sprread filling into a lightly greased casserole dish, cover with foil.
  9. TO BAKE EITHER TYPE: Bake for 25 minutes until golden brown, removing foil from casserole in the last 5 minutes.

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