Holiday Chicken & Sausage Wreath

• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 pound bulk pork sausage
• 1 carton (8 ounces) spreadable chive and onion cream cheese
• 1 can (8 ounces) sliced water chestnuts, drained and finely chopped
• 1-1/4 cups shredded Swiss cheese
• 1-1/4 cups shredded part-skim mozzarella cheese
• 1-1/4 cups cubed cooked chicken
• 3 green onions, chopped
• 2 jalapeno peppers, seeded and minced
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup finely chopped green pepper
• 3 tablespoons coleslaw salad dressing
• 2 teaspoons Worcestershire sauce
• 1 teaspoon hot pepper sauce
• 1/4 teaspoon pepper

1. Preheat oven to 375u0b0. Unroll crescent dough and separate into triangles. On an ungreased 12-in. pizza pan, arrange triangles in a ring with points toward the outside, wide ends overlapping and leaving a 3-in. circle open in center. Press overlapping edges of dough to seal.
2. In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking into crumbles; drain and transfer to a large bowl. Stir in remaining ingredients.
3. Spoon mixture across wide end of triangles. Fold pointed end of triangles over filling, tucking points under to form a ring (filling will be visible). Bake 25-30 minutes or until golden brown. Let stand 15 minutes before slicing.

crescent rolls, pork sausage, chive, water chestnuts, swiss cheese, mozzarella cheese, chicken, green onions, peppers, sweet red pepper, green pepper, salad dressing, worcestershire sauce, hot pepper, pepper

Taken from www.tasteofhome.com/recipes/holiday-chicken-sausage-wreath/ (may not work)