Favorite Recipes: Veggie Holiday Wreath
VEGGIE HOLIDAY WREATH
This recipe was adapted from the Pampered Chef catalog in Fall/Winter 2000. What was once an experiment to get our family to try a vegetarian main dish for Thanksgiving, has become a hit among our family members! They now request the "veggie wreath" every Thanksgiving and Christmas, and are even making it on their own now.
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Combine the following ingredients the night before you make this dish. Cover and refrigerate overnight:
- 1/2 cup chopped celery
- 3/4 cup dried cranberries or tart cherries
- 8 oz Swiss cheese
- 2 cup chopped pecans (toasted if you want)
- 1 medium sweet onion, finely chopped and sautéed
- 8 veggie sausage patties, cooked and crumbled
- 3/4 cup mayonnaise (or vegan cashew aioli)
- 2-3 TBSP honey Dijon
- 1 tsp cracked pepper
- salt to taste
The following ingredients will be used when making the wreath the next day:
Lay out crescent rolls on a large pizza stone or greased cookie sheet (as shown in picture).
Carefully spoon pre-made mixture onto dough. Once wreath is created, coat with egg whites. Bake at 375 degrees for about 25-30 minutes (or until crescent rolls are golden brown and the inside mixture is bubbly). For an extra special treat, serve with a veggie mushroom gravy.
- 4 8 oz packages of refrigerated crescent rolls (or make your own)
- whites of 1 egg, beaten
Lay out crescent rolls on a large pizza stone or greased cookie sheet (as shown in picture).
Carefully spoon pre-made mixture onto dough. Once wreath is created, coat with egg whites. Bake at 375 degrees for about 25-30 minutes (or until crescent rolls are golden brown and the inside mixture is bubbly). For an extra special treat, serve with a veggie mushroom gravy.
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