Chorizo and Egg Christmas Wreath
User Reviews
5
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Prep Time
10 mins
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Cook Time
13 mins
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Bake Time
20 mins
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Total Time
43 mins
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Servings
8
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Calories
198 kcal
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Course
Main Course, Breakfast
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Cuisine
Mexican
Chorizo and Egg Christmas Wreath
Description
This recipe layers cooked pork chorizo and scrambled eggs inside refrigerated crescent roll dough arranged in a wreath shape on a baking sheet. The filling is placed on dough triangles and sprinkled with shredded cheese before folding the points over and tucking them to form a ring. The assembled wreath is brushed with olive oil and topped with sesame seeds for a golden finish.
The chorizo imparts a spicy, smoky flavor balanced by the soft cooked eggs and melted cheese. Baking the wreath until golden brown creates a flaky pastry exterior encasing the warm, savory filling. The dough’s overlapping triangles form an attractive, festive presentation suitable for holiday meals.
Allow the wreath to cool slightly after baking before slicing between dough segments to serve. It can be stored refrigerated and reheated. If the dough browns too quickly, tent the edges with foil while baking. Keep the dough chilled until ready to assemble to retain ease of handling.
Ingredients
- 9 ounces pork chorizo Mexican style
- 10 egg
- 1 (8-ounce) can crescent rolls refrigerated
- 1/4 cup cheese recommend pepper jack, shredded
- 1 tablespoon olive oil
- 1 teaspoon sesame seeds
Instructions
- Crumble the chorizo into a skillet and cook the chorizo over medium heat for 10 minutes.
- In a medium bowl whisk eggs. Add eggs to cooked chorizo; cook for 2 to 3 minutes or until eggs are cooked thoroughly.
- Preheat oven to 375°F.
- Unroll can of dough; separate into 8 triangles. On a parchment sheet on a large cookie sheet or pizza stone, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center. Crescent dough points may overlap edge of cookie sheet.
- Spoon mixture onto widest part of dough.
- Sprinkle with shredded cheese.
- Pull end points of triangles over chorizo and egg mixture and cheese and tuck under dough to form ring (filling will be visible). Carefully brush dough with olive oil; sprinkle with sesame seeds.
- Bake 17 to 20 minutes or until golden brown. Cool 2 minutes. With broad spatula, carefully place wreath on serving platter and slide off parchment sheet from under.
- Slice in between each crescent to make 8 individual pieces. Serve warm with salsa.
Notes
- Keep crescent roll dough refrigerated until just before assembling to maintain firmness and ease of shaping.
- If the dough edges brown too quickly during baking, cover them loosely with foil to prevent overbrowning while letting the center cook fully.
- Store any leftovers in the refrigerator to keep the pastry and filling fresh for another meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 198kcal | 10% |
| Carbohydrates | 1g | 0% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 227mg | 76% |
| Sodium | 483mg | 20% |
| Potassium | 76mg | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 435IU | 9% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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