Ham Florentine Appetizer Wreath

Ham Florentine Appetizer Wreath
recipe courtesy of Pampered Chef

2 8 oz packages refrigerated crescent rolls
8 oz thickly sliced deli ham, diced
1/4 c green onions with tops, thinly sliced
5 oz Swiss cheese, grated (1 1/4 cups)
10 oz frozen chopped spinach, thawed and well drained
1/4 cup mayonnaise
1/4 t coarsely ground black pepper
2 plum tomatoes, sliced
1 egg, separated
1/4 cup almonds, choppedPreheat oven to 375° F.

Unroll crescents into 16 triangles. With wide end toward center arrange 8 triangles in circle. Arrange remaining 8 triangles in center matching wide ends. Seal seams.

Mix ham, green onions, 1 cup cheese, spinach, mayo and black pepper. Scoop filling over seams of dough forming circle. Arrange tomatoes in overlapping circular pattern over filling. Top with remaining cheese. Lift corners of dough over filling one at a time slightly overlapping to form wreath.

Beat egg white lightly; brush over dough. Sprinkle almonds over wreath.

Bake 25 to 30 min or until golden brown.

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Turkey Cranberry Appetizer Wreath

Turkey Cranberry Appetizer Wreath

recipe courtesy of Pampered Chef

2 pkg. refrigerated crescent rolls
1/2 C. mayonnaise
2 T. honey Dijon mustard
1/2 tsp. coarsely ground pepper
2 C. cooked turkey, chopped
1/2 C. celery, sliced
3 T. fresh parsley, snipped
1/2 C. dried cranberries
4 oz. Swiss cheese, shredded (1cup)
1/4 C. walnuts, chopped (optional)
1 egg, separatedPreheat oven to 375°F.

Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center. arrange 8 triangles in a circle on Large Round Stone. Corners of wide ends will touch and points will extend 1 inch beyond of baking stone. Arrange remaining 8 triangles in center. matching ends. Seal seams using pizza roller. (Points will overlap in center; do not seal.)

Measure mayonnaise, mustard and black pepper into a bowl. Grate cheese into a bowl. Mix filling. Scoop filling over seams of dough, forming a circle.

Coarsely chop walnuts; sprinkle over filling. Beginning in center, lift one dough triangle across mixture. Continue alternating with outer triangle, slightly overlapping to form wreath. Tuck last end under first.

Separate egg over bowl. Beat egg white lightly; brush over dough. Bake 25-30 minutes or until golden brown. Yields 10 servings.

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Holiday Cranberry Apple Citrus Punch

Holiday Cranberry Apple Citrus Punch

original Joelen recipe

1 2-liter bottle ginger ale or lemon lime soda

1 64-oz bottle of cranberry juice
1 frozen tube of apple juice concentrate
apple slices for garnish
ice

Combine all ingredients in a large punch bowl and stir.

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Pampering Chef: Holiday Appetizers

To prepare for the holidays, I taught some friends a full menu of sweet and savory appetizers! In this cooking class we prepared various appetizers made with a whole assortment of ingredients using Pampered Chef recipes. Here is the holiday appetizer menu we made:

Ham Florentine Appetizer Wreath
Turkey Cranberry Appetizer Wreath
Chicken & Broccoli Appetizer Wreath
Spinach & Artichoke Appetizer Wreath
Holiday Veggie Appetizer Wreath
Pumpkin Walnut Baked Brie

Holiday Cranberry Citrus Punch

Everyone got hands on in the preparation of these appetizers and each person took home a round stoneware piece with handles!

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Chicken & Broccoli Appetizer Wreath

Chicken & Broccoli Appetizer Wreath
recipe courtesy of Pampered Chef

1/2 C. red bell pepper, chopped
1/2 C. broccoli, chopped
1/4 C. water chestnuts, drained and chopped
2 T. onion, chopped
6 oz. cooked chicken breast, chopped
2/3 C. cream of chicken soup
1 C. (4 oz) shredded Cheddar cheese
2 (8 oz.) pkg. refrigerated crescent rollsPreheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl.

Unroll crescent rolls and arrange triangles in a circle on a 15" baking stone with the bases overlapping in center and points toward the outside. Scoop filling mixture onto widest portion of each triangle. Fold points of triangle over filling and tuck under base at center. (Filling will not be completely covered.) Bake 25-30 minutes or until golden brown. Cut into wedges and serve warm.

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Spinach & Artichoke Appetizer Wreath

Spinach & Artichoke Appetizer Wreath
recipe courtesy of Pampered Chef

2 (8 ounce) packages refrigerated crescent dinner rolls
1 (14 ounce) can water-packed artichoke hearts, drained & chopped
1 (10 ounce) package frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1/2 cup diced bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
1/4 teaspoon fresh ground black pepper
1 egg white, lightly beaten
2 tablespoons grated parmesan cheesePreheat oven to 375*F. In bowl, combine artichokes, spinach, mozzarella cheese, feta cheese(or Parmesan, red bell pepper, mayonnaise, garlic and black pepper. Mix well. Set aside.

Unroll the 2 packages of crescent rolls onto work surface. Separate into 16 triangles in a circle on a large round pizza pan(or baking stone) with wide ends 3" from edge of pan and points towards the outside. Points will extend off the edge of the baking stone or pan(depending on size).

Arrange remaining triangles in center of baking stone or pan; matching wide ends with triangles already in place Points will overlap in the center.

Using rolling pin, roll over seams of triangles where the wide ends meet, creating a smooth surface for filling. Do not seal center triangles.

Using an ice cream scoop, scoop filling evenly over dough in a continuous circle.

Beginning with the last triangle placed in center of baking stone or pan, bring point of triangle straight across filling.

Next, bring point of opposite outside triangle diagonally across point of previous triangle. The filling will show.

Repeat, overlapping points of inside and outside triangles to form a wreath. Tuck last end under first.

Brush top of wreath with egg white. Sprinkle with grated Parmesan cheese. Bake 25-30 minutes or until golden brown.

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Holiday Veggie Appetizer Wreath

Holiday Veggie Appetizer Wreath

recipe courtesy of Pampered Chef

1 pkg. (340g) refrigerated flaky rolls
1 container (250g) chive and onion soft cream cheese
1 garlic clove, pressed
1 tsp. dried dill weed
1 C. broccoli, chopped
1/2 C. cucumber
2 medium plum tomatoes, seeded and choppedPreheat oven to 400°F. Separate rolls horizontally in half to form 20 rolls. In center of a round stone, arrange 6 rolls in a circle and add 1 in center with edges touching, in another circle around ring of rolls.

Using lightly floured pizza roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11-13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack it cool.

In a bowl, combine cream cheese, garlic and dill weed.

Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices into quarters. Chop tomato.

Return crust to crust to cooled stone; spread evenly with cream cheese mixture. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.

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