Pampered Chef Recipes for Wreaths and Rings

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THE BEST EVER

RING AND WREATH RECIPES

Nicole Perine www.pamperedchef.com/pws/nperine1 347-816-5377

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TACO RING THIS MEAT-FILLED PASTRY RING HAS BEEN A CLASSIC PAMPERED CHEF RECIPE FOR MANY YEARS!

eef b d n u S ) gro IENT % D 0 E ning 9 ( R o s G n a a e IN e l s 0 g) taco 0 ) 7 g ( 5 b l 3 – 1½ z/30 o 5 2 .

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1. Preheat oven to 375°F (190°C). Cook ground beef in a 10" (24-cm) Skillet over medium heat until it’s no longer pink, breaking beef into crumbles, then drain. Transfer the beef to Classic Batter Bowl. Stir in the taco seasoning mix, 1 ½ cups of the cheese, and water.

2. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

3. Using a Large Scoop, scoop the filling evenly over the dough in a continuous circle. Bring the points of triangles up over the filling and tuck them under the dough at center to form a ring. (Filling will show.)

Brush the top with the egg white. Sprinkle with the remaining cheese.

Bake for 25–30 minutes or until it is golden brown. Serve with toppings.

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THANKSGIVING LEFTOVER RING LEFTOVER THANKSGIVING TURKEY? CREATE THIS IMPRESSIVE WREATH FEATURING A WARM CRANBERRY-STUDDED TURKEY FILLING.

ted a r e g i r f h) re TS c N a E e I D s E e ounc INGR 8 ( s e g 2 packa rolls t n e c s cre naise tard n s o u y a m m n er ijo p D p y e e p 1/2 cup n k blac ns ho d o n o u p o s r e key r ly g u e t s 2 tabl r d a e o cook on c o d p e s p a p e 1/2 t es) cho c n u o (12 2 cups lery e c rsley a d e p c i h l s s e ed fr p 1/2 cup p i n s rries e s b n n o a o r p s ried c d 3 table eese d e h c n e s t s i e swe d Sw e p d u c d e 2 r / 1 es) sh c pped n o u h o c 4 y ( l arse o 1 cup c , s t u waln p u c 4 / 1 1 egg

DIRECTIONS 1. Preheat 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 with Handles. Corners of wide ends will touch and points will extend 1 inch beyond edge of baking stone. Arrange remaining 8 triangles in center, matching wide ends. Seal seams using Baker’s Roller®. (Points will overlap in center; do not seal.)

2. Place mayonnaise, mustard and black pepper in Classic Batter Bowl. Chop turkey using Food Chopper. Slice celery using Chef’s Knife. Snip parsley using Professional Shears. Add turkey, celery, parsley and cranberries to batter bowl. Grate cheese into batter bowl using Rotary Grater. Mix filling using Small Mix ’N Scraper®. Using Medium Scoop, scoop filling over seams of dough, forming a circle.

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

4. Separate egg over Small Batter Bowl using Egg Separator. (Discard yolk or set aside for another use.) Lightly beat egg white; brush over dough using Chef's Silicone Basting Brush. Bake 25-30 minutes or until golden brown. Serve using Nylon Slice 'N Serve®.

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CALIFORNIA CHICKEN CLUB RING THE AVOCADO DIP IS THE PERFECT CONDIMENT FOR THIS CHICKEN, BACON, AND KALE RING THAT PRESENTS BEAUTIFULLY, BUT IS A BREEZE TO MAKE.

IENTS INGRED L) Ring ing cups/1 h 4 s t u r u b o (ab Oil for t in half sh kale u e c r f d ) n g a 0 ed on 3 oz. (9 s, trimm ed bac n k o io o n c o e n L) pr 2 gree or 65 m . z o .5 2 1 pkg ( d) es ve L grate o lo t m c a c 0 m li 5 o r t 2 pe 1 ga cup/ mL) gra eese (1 0 h 5 c 2 ( k c p r ja 1 cu ) peppe g naise 5 2 1 ( mayon t 4 oz. h g li ) d (15 mL mustar n ded 1 tbsp o ij D s ) , shred mL n e 5 k 1 ent roll ( ic c h s p c s e r b ie c t r t 1 d-fa tisse reduce 50 g) ro ) 4 h ( c . a lb e 1 26 g (8 oz./2 s n a c 2 yolk 1 egg ter mL) wa rt 2 ( p s t ek yogu ½ e r G t a f ip oD lowchunks Avocad % plain o 2 t ) in L t m u dc 125 itted an ½ cup ( p , o d a avoc ice 1 large mon ju le ) L m chunks o er t in t 1 tsp (5 u k pepp ,c c n la io b n o d n alt an 1 gree ) each s L m .5 ⅛ tsp (0

DIRECTIONS 1. Preheat the oven to 375°F (190°C). Brush the Large Round Platter with oil using the Chef’s Silicone Basting Brush.

2. Remove kale leaves from the stem with the Herb Stripper and place the leaves into the Classic Batter Bowl. Add the green onion and bacon and coarsely chop with the Salad Chopper.

3. Add the garlic pressed with the Garlic Press to the bowl and mix to combine. Microwave, uncovered, on HIGH, for 2 minutes, or until the kale is slightly wilted.

4. Place the tomatoes into the Close & Cut and use the Coated Chef’s Knife to cut them in half. Grate the cheese with the Microplane® Adjustable Coarse Grater. Add the cheese, tomatoes, mayonnaise, mustard, and chicken to the batter bowl and stir to combine.

5. Unroll the crescent dough and separate it into 16 triangles. Arrange the wide ends about 1" (2.5 cm) away from the inner ring of the platter. The points should extend over the edge of the platter (see cook’s tip). Flatten the wide ends of the dough with the Baker’s Roller®.

6. Use the Large Scoop to distribute the filling evenly over the dough. Bring the points of the triangles up and over the filling, then tuck the points under the dough toward the center to form a ring.

7. Whisk the egg yolk and water in a small bowl. Brush the ring with the egg wash. Bake for 25–30 minutes, or until the crust is golden brown.

8. Add all the dip ingredients to the Manual Food Processor and process until smooth. Transfer the dip to the Small Graystone Serving Bowl and place it in the center of the ring.

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ALL-AMERICAN CHEESEBURGER RING KIDS LOVE THE CHEESEBURGERS AT FAST-FOOD RESTAURANTS, SO YOU'RE SURE TO BRING OUT THE SMILES WITH THIS CHEESEBURGER RING.

NTS E I D ped E p R o h c , ING beef ion d n n o u o p r u g 1/4 c (90%) n a e l nd 3/4 pou stard p u u h m c t w e k ed yello r a 1/4 cup p e r sp erican n m o A o ) p s h 2 tea ce eac n u o 4 (3/ 9 slices erated g d i r e f d e i r v i ) ,d each s e c cheese n u es (8 o g a k c a 2p t rolls n e c s e cr slices e l k c i p atoes 16 dill m o t plum ded d e 3 large r h s , lettuce s p u c 2

DIRECTIONS 1. Preheat oven to 375°F. Chop onion using Food Chopper. In (10-in.) Skillet, cook ground beef with onion over medium heat 8-10 minutes or until beef is no longer pink; drain. Add ketchup, mustard and 5 of the cheese slices, cut up; stir until cheese is melted. Remove pan from heat.

2. Unroll crescent dough; separate into 16 triangles. Arrange triangles in a circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside. (There should be a 5-inch diameter opening in center of baking stone.) Using Medium Scoop, scoop meat mixture evenly onto widest end of each triangle. Top each scoop with pickle slice. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 20-25 minutes or until deep golden brown. Remove from oven.

3. Using Crinkle Cutter, cut each of the remaining 4 cheese slices into 4 triangles.

Arrange cheese triangles over top of ring. Slice tomatoes using Ultimate Mandoline.

Arrange tomato slices around inside center of ring. Slice lettuce into thin strands using Crinkle Cutter. Place in center of ring. Cut ring into 8 servings using Nylon Slice 'N Serve®. Serve with additional ketchup and mustard, if desired.

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SAUSAGE & EGG BREAKFAST RING A CLASSIC BREAKFAST RING IS A GREAT OPTION FOR BUSY MORNINGS OR BRUNCH GATHERINGS.

NTS E I D E R ING ivided d , s g g & half 11 e f l a h ) 50 mL ( p u c ¼ ) salt L m 1 ( epper p ¼ tsp k c a l mL) b 1 ( p s t ¼ ppers e p l l e 2 red b nions oked o o c n y e l l e u r f 4 g 72 g) 2 / . z o 6 9. links) 2 1 ( 1 pkg ( e heese, sag c u a k s c a t j s colby ) breakfa g 5 7 1 (6 oz./ s p u c 2 grated t rolls n live oil e o c ) s L e r m ach) c e 1 tsp (5 g 0 5 z./2 leaves o y e 8 l ( s r s a g 2 pk resh p f ) L m (15 1 tbsp DIRECTIONS 1. Preheat oven to 375°F (190°C). In Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.

2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.

3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.

4. Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.

5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5" (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.

6. Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.

7. Pull narrow ends of dough over filling and tuck the points under the dough to form a ring.

8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.

9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

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FLORENTINE CHICKEN RING AN EXTREMELY POPULAR BRUNCH RING THAT FEATURES A SAVORY FILLING OF COOKED CHICKEN, CHEDDAR CHEESE, CHOPPED SPINACH, BELL PEPPER AND SEASONINGS.

en, k c i h c e NTS k whit E n I u D h E c R ) ING ounces 0 1 ( n 1 ca flaked d n opped a h c d , e r n e i dra pped ll pepp o e h b c n d e e r es) froz c 1/2 cup n u o ined 10 ( a r e d g l a l k e 1 pac and w d e ddar w e a h c h t , d hredde spinach s ) s e c 4 oun 1 cup ( cheese nnaise o y a m est z 1/3 cup n o m oon le p s a e t 1 n salt o o p s a utmeg n d n ated 1/2 te u r o e r g i g r f n e spoo ach) r e s e c 1/8 tea n s (8 ou e g a k c 2 pa t rolls n e c s e r c

DIRECTIONS 1. Preheat oven to 375°F. In Classic Batter Bowl, flake chicken with Pastry Blender. Using Food Chopper, chop bell pepper.

Add to chicken along with spinach, cheese, mayonnaise, lemon zest, salt and nutmeg; mix well. Unroll crescent dough; separate into 16 triangles, Arrange triangles in circle on Medium Round Stone with Handles with wide ends of triangles overlapping in the center and points toward the outside.

(There should be a 5-inch-diameter opening in center of Stone.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring outside points of triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered.) Bake 2025 minutes or until golden brown. To serve, cut with Slice ‘N Serve®.

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KING CAKE CRESCENT RING

NTS E I D E R ING

ened t f o s , e chees m a ided e v i r c d , ) r g a 0 red sug 8 oz/25 e ( d g w k o p 1 5 mL) p 2 3 ( s p 1⅓ cu sugar d e t a l g u 1 eg L) gran m 2 2 ( p 1½ tbs namon n i c ) L ples m p a 0 1 h ( t i p escent m r S c y 2 ts d n e n t a frigera e ium Gr r d ) e h c m 2 35 g ea 2 / z o 8 2 pkg ( opped h c , s e lv rolls can ha e p ) L 50 m ilk ar for g m u ) ¼ cup ( s L d m e color (20-25 n p e s e t r g 5 d 4 low, an l e y , e l Purp ting decora

DIRECTIONS 1. Preheat the oven to 375°F (190°C). In a Classic Batter Bowl, combine the cream cheese and ⅓ cup (75 mL) of the powdered sugar until well blended. Add the egg and whisk until smooth.

2. In a large Bamboo Fiber Bowl, combine the granulated sugar and cinnamon. Core the apples with The Corer™ and peel. Slice the apples with the Simple Slicer on the #2 setting. Cut the apple rings in half and toss them with the sugar mixture in a mixing bowl.

3. Unroll the crescent dough; separate it into 16 triangles. Arrange the triangles in a circle on the Large Round Stone, with the wide ends overlapping in the center and points toward the outside. (Points will extend off the edge of the stone.) Using the Baker’s Roller®, roll the wide ends of the dough toward the center to create a 5" (13-cm) round opening in the center of the stone.

4. Spread half of the cream cheese mixture over the dough in a continuous circle. Spread the apple slices evenly over the cream cheese mixture. Pour the remaining cream cheese mixture over the apples and sprinkle them with the pecans.

5. Bring the points of the triangles up over the filling and tuck the tips under the dough at the center to form a ring. Bake for 25-30 minutes or until golden brown.

6. Meanwhile, mix the remaining 1 cup (250 mL) of powdered sugar with the milk; whisk the glaze mixture until it's just thin enough to drizzle.

7. Remove the ring from the oven and let it cool for 5 minutes. Drizzle the ring with glaze and sprinkle each wedge with alternating purple, yellow, and green sugar. Cut the cake into 16 slices with the Slice ‘N Serve®.

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CHICKEN ENCHILADA RING THE SECRETS TO THIS RING’S SUCCESS ARE CRUSHED TORTILLA CHIPS AND GREEN CHILIES, WHICH LEND IT AN AUTHENTIC ENCHILADA FLAVOR. OLÉ!

out 12 b a ( n e ick ked ch o o S c T N d IE pe INGRED ly chop e s r a o c 2 cups y olives e p ) i ontere r s M e d c e d t n t i a oun p r chedda hopped c d e p d u c d hre 1/4 nces) s u o rained d 4 ( n u p , u s e 1c blend en chili e e r s g e e d h e pp Jack c es) cho c n u o 4 ing Mix 1 can ( ise n a o n s n a o e y S ma estern w h 1/2 cup t u o S spoon 1 table es d tomato m , divide u l s p p i h 2 c lla scent rn torti e o r e c c m d d i l e e t 1 sh efrigera ely cru r n ) i f h c p a u e 2/3 c ounces 8 ( s e g 2 packa rolls alsa 1 cup s am our cre s p u c 1

DIRECTIONS 1. Preheat oven to 375ºF. Chop chicken and olives using Food Chopper; place in Classic Batter Bowl. Add cheese, green chilies, mayonnaise and seasoning mix.

2. Seed and chop 1 tomato. Slice lime in half. Using Juicer, juice one half of lime to measure 1 teaspoon juice. Reserve remaining lime for garnish. Add chopped tomato and lime juice to chicken mixture.

3. Reserve 2 tablespoons crushed chips; add remaining chips to chicken mixture and mix well.

4. Sprinkle reserved crushed chips over flat side of Large Grooved Cutting Board. Unroll crescent dough. Place dough, sticky side down, onto crushed chips; press down lightly so chips adhere to dough. Separate dough into triangles. Arrange triangles, chip side down, in a circle on Large Round Stone with Handles with wide ends overlapping in the center and points toward outside. (There should be a 5-inch diameter opening in center.) Using Medium Scoop, scoop chicken mixture evenly onto widest end of each triangle. Bring points of triangles up over filling and tuck under wide ends of dough at center of ring.

(Filling will not be completely covered.) Bake 20-25 minutes or until golden brown.

5. For garnish, cut remaining tomato into 8 wedges. Cut remaining half of lime into 4 slices; cut in half. Arrange between openings of ring. Cut using Slice 'N Serve®. Serve with salsa and sour cream.

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STUFFED SPINACH AND SAUSAGE ROLL

oked, o c , e g a IENTS n saus a i l a t I INGRED d nd mil u o p 2 / 1 mbled hole u w r c h s d e n r a pped f o h drained c ) s e 4 ounc ( p u c 1 ped p o h c s n e om es) froz c mushro n u o rained ge (10 d l a l k e c w a p d 1 zarella z wed an o a h m t , d h hredde spinac s ) s e c 4 oun 1 cup ( ssed cheese e r p , s e c clov 2 garli rated e d g i e r t f a e r r a ) sep es each c n 1 egg, u o es (10 g a k c a 2p rmed a w , t e s c u r izza sau pizza c p ) s e c 8 oun 1 can (

DIRECTIONS 1. Preheat oven to 400°F. In Classic Batter Bowl, combine sausage, mushrooms, spinach, cheese and garlic; mix well. In Small Batter Bowl, separate egg using Egg Separator; add yolk to spinach mixture, reserving egg white.

2. Roll one pizza crust into a 12 x 9-inch rectangle. Spread half of spinach mixture over dough to within 1/2- inch of edges of dough.

Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Repeat with remaining pizza crust and filling.

3. Place rolls, seam sides down, on Large Round Stone with Handles.

Join ends of rolls to form 1 large ring; pinch together to seal. Lightly beat egg white using Egg Separator; brush over dough. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Spoon sauce over each serving.

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S'MORES BRAID/RING THIS DESSERT CAN BE SHAPED INTO A BRAID OR A RING USING ANY OF OUR GLAZED STONEWARE PIECES

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CHERRY CHEESE HEART RING THIS DESSERT CAN BE SHAPED INTO A BRAID, RING OR HEART USING ANY OF OUR GLAZED STONEWARE PIECES

INGREDIENTS Coffee Cake & Filling 2 pkg (8 oz each) refrigerated crescent rolls 2 pkg of (8 oz) cream cheese, softened 1/4 cup powdered sugar 1 egg 1/2 tsp vanilla or almond extract 1 can (21 oz) cherry pie filling Glaze 1/2 cup powdered sugar 2-3 tsps milk

DIRECTIONS 1. Preheat oven to 350°F. Unroll crescent dough. Separate into 16 triangles. On Large Round Stone with Handles, arrange 12 triangles in a circle with wide ends toward the outside edge of baking stone and points toward the center.

(Points will not meet.) Using lightly floured Baker's Roller®, roll dough to a 14inch circle, pressing seams together to seal and leaving a 3-in. hole in center.

2. For filling, in Classic Batter Bowl, combine cream cheese, powdered sugar, egg and vanilla; mix until smooth using Classic Scraper. Spread cream cheese mixture over dough to within 1/2 in. of edges; top with pie filling.

3. Using Pizza Cutter, cut each remaining triangle into thirds starting at the wide end opposite the point and cutting lengthwise to the point. Arrange dough strips evenly in spoke-like fashion over filling. Press ends to seal at center and outer edges. Bake 25-30 minutes or until golden brown; cool slightly.

4. For glaze, mix powdered sugar and milk until smooth; drizzle over coffee cake using V-Shaped Cutter. Cut into 12 pieces and serve warm using Mini-Serving Spatula.

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QUICK CRESCENT BAKLAVA THIS TRADITIONAL NUT AND HONEY SWEET TREAT IS MADE REMARKABLY EASY WHEN REFRIGERATED CRESCENT ROLL DOUGH IS USED AS ITS BASE.

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 3 to 4 cups walnuts, finely chopped 3/4 cup sugar 1 teaspoon ground cinnamon 1/2 cup honey 2 tablespoons butter or margarine 2 teaspoons lemon juice Directions Heat oven to 350°F. Unroll the crescent dough and separate it into 16 triangles. Arrange the triangles, slightly overlapping, in a circle on a Large Round Stone with the wide ends of the triangles overlapping in the center and points toward the outside. There should be a 5" (13-cm)-diameter opening in the center of the stone. The narrow triangle points of dough will extend off the edge of the baking stone.

Spoon walnut mixture evenly over crust. Bring the points of the triangles up over the filling and tuck the tips under the dough at the center to form a ring.

In 1-quart saucepan, mix remaining 1/4 cup sugar, the honey, butter and lemon juice.

Heat to boiling. Remove from heat; spoon half of sugar mixture evenly over dough.

Bake 25 to 30 minutes longer or until golden brown. Spoon remaining sugar mixture evenly over hot baklava. Cool completely, about 1 hour. Refrigerate until thoroughly chilled, about 30 minutes.

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NUTELLA® CRESCENT RING SPREAD, ROLL AND TWIST YOUR WAY TO SOME HAZEL-NUTTY GOODNESS THAT’S A REAL TREAT FOR KIDS TO HELP MAKE. THIS NUTELLA® CRESCENT RING IS BAKED WITH SMOOTH NUTELLA® HAZELNUT SPREAD, GOLDEN BROWN PILLSBURY CRESCENTS AND A WHOLE LOT OF FUN.

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet 1 cup Nutella® hazelnut spread (from 13-oz jar) 1 cup finely chopped hazelnuts (filberts) 1egg, beaten 1teaspoon coarse sugar or decorator sugar crystals Directions

Heat oven to 375°F. Grease large cookie sheet, or line with cooking parchment paper; set aside. Unroll dough on work surface. Press into 13x8-inch rectangle. Spread 1/2 the hazelnut spread evenly over dough to within 1/4 inch of edges. Sprinkle with 1/2 the hazelnuts. Repeat with second rectangle.

Roll up dough starting at longest side; pinch to seal.

Place seam side down lengthwise in middle of cookie sheet.

Using sharp knife, slice dough lengthwise to form 2 halves.

Twist halves together with cut sides of dough facing up. Shape into circle; gently pinch ends together. Brush with beaten egg; sprinkle with sugar.

Bake 20 to 22 minutes or until golden brown. Serve warm.