Recipes to share!

Here are a couple of recipes that were requested from my menu this week. They are both recipes from Pampered Chef. Just a note about Pampered Chef – their tools are awesome and I love the garlic press the most. That was the first item I ever bought from Pampered Chef and it is still going strong!

Roasted Chicken, Onion and Rosemary Pizza

Ingredients:
2 cups cooked chicken, coarsely chopped
1 cup red onion, sliced
¼ cup parsley, snipped
2 tablespoons olive oil
2 garlic cloves, pressed
1 teaspoon dried rosemary leaves or 1 tablespoon fresh rosemary
½ teaspoon salt
¼ teaspoon coarsely ground black pepper
1 package (8 oz.) shredded mozzarella cheese, divided

I bought a pre-made pizza crust. I used the Boboli brand and it came out great. Place your un-baked pizza crust on a round baking stone. Chop cooked chicken. Slice red onion into 1/4 –inch thick slices. Snip parsley and toss chicken, onion, parsley, olive oil, pressed garlic, rosemary, salt, black pepper and 1 ½ cups of the cheese. Spread chicken mixture over pizza to about ½ inch of the edge. Sprinkle with remaining cheese and bake according to your pizza crust directions. Let stand for several minutes – cut and enjoy!


Turkey Cranberry Wreath (recipe from Season’s Best Recipe Collection Fall/Winter 2000)

Ingredients:
2 packages (8 oz. each) refrigerated crescent rolls
½ cup mayonnaise
2 tablespoons honey Dijon mustard
½ teaspoon coarsely ground black pepper
2 cups cooked turkey, chopped (about 12 oz.)
½ cup celery sliced
3 tablespoons fresh parsley snipped
½ cup dried cranberries
4 oz. Swiss cheese, shredded (1 cup)
¼ cup walnuts, chopped
1 egg separated

1. Preheat oven to 375 degrees. Unroll crescent dough and separate into 16 triangles. With wide ends of triangles toward the center arrange 8 triangles in a circle on large round baking stone. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using pizza roller. (Points will overlap in center – do not seal)
2. Measure mayo, mustard and black pepper into bowl. Chop cooked turkey, slice celery and snip parsley. Add turkey, celery, parsley and cranberries to bowl. Grate cheese or use pre-shredded cheese into bowl. Mix filling. Scoop filling over seams of dough forming a circle.
3. Coarsely chop walnuts and sprinkle over filling. Beginning in center – lift one dough triangle across mixture. Continue alternating with outer strips, slightly overlapping to form wreath. Tuck last end under first.
4. Separate egg. Beat egg white lightly and brush over dough. Bake 25-30 minutes until golden brown.
Enjoy!