3.18.2009

Chicken Croissant Wreath

8 oz. cream cheese
2 tsp. red thai curry paste
Lawry's Garlic Salt
Lawry's Seasoning Salt
julienne carrots
julienne bell pepper (I do a few colors so it is pretty)
broccoli florets cut in small pieces
1/2 bunch green onions chopped
chopped chicken breast

1-2 pkg. pop open croissant dough (depending on how bready you want it)

Mix together cream cheese, thai curry paste and salts to desired flavor. Add the onions and your vegetables, as much or little of what you want. These just happen to be my favorites and what I usually have on hand. Mix together. Add your chopped chicken (I add it last, so my chicken doesn't get all smushed). You can add as much or little chicken as you have or desire. The point is that the mixture is still wet enough so it all holds together. Lots of times, I make the filling earlier in the day, so it has time to get the flavors all together AND so that my kitchen is clean at dinner time. Just keep in the fridge until you are ready to put your wreath together.

Preheat oven to 375 with your pizza stone in the oven. Take pizza stone out and arrange your first 8 triangles of raw croissant dough (1 pkg) in a circle with the long sides pointing out of the middle of the circle. It will look like a sun. If you are using more dough, place the rest on the inside of the with the triangles pointing in towards the middle. Place your cream cheese mixture on the circle. Pull the croissant triangles over to hold the filling. It should now look like a wreath. Bake at 375 until croissants are golden brown and cooked through and your vegetable are soft - I think around 15 minutes.

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