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Chorizo and Egg Stuffed Crescent Wreath

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Every special occasion needs a stunning centerpiece, and this cheesy chorizo and egg stuffed crescent roll wreath is exactly that!
Every special occasion needs a stunning centerpiece, and this cheesy chorizo and egg stuffed crescent roll wreath is exactly that! Every special occasion needs a stunning centerpiece, and this cheesy chorizo and egg stuffed crescent roll wreath is exactly that!
Shares:0
prep time 15 minutes
cook time 40-60 minutes
yield 8 servings

Overview

Every special occasion needs a stunning centerpiece, and this crescent roll wreath is exactly that! It's stuffed with a cheesy combination of Mexican chorizo and scrambled eggs, and comes together in a flash thanks to the magic of canned crescent rolls. The entire wreath serves eight, so whether you're feeding a crowd or just enjoying brunch with the family, everyone will walk away from the table satisfied.

BY:Muy Bueno Cookbook

Ingredients

  • 9 ounces Mexican pork chorizo
  • 10 Nellie’s Free Range Eggs
  • 1 (8-ounce) can refrigerated crescent rolls
  • 1/4 cup Pepper Jack cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds

Directions

  • Crumble the chorizo into a large skillet and cook over medium heat until browned, about 10 minutes.
  • Crack eggs into a medium bowl and whisk vigorously until yolks and whites are fully combined. Add eggs to the skillet and cook, stirring into the chorizo, for 2-3 minutes or until eggs are cooked thoroughly. Remove skillet from heat and set aside.
  • Preheat oven to 375F. Unroll canned crescent roll dough and separate into 8 triangles.
  • On a parchment-lined sheet pan, arrange triangles with shortest sides toward center, overlapping slightly to create a round wreath shape with a 4-inch hole in the center. If needed, use a ramekin, can, or small bowl as a guide. Don't worry if dough overlaps the edge of your sheet pan at this stage.
  • Spoon a ring of the chorizo and egg mixture onto the widest part of dough, close to the 4-inch hole. Sprinkle with shredded cheese.
  • Pull the end point of each dough triangle over the filling and towards the hole, tucking it under the wide end of the dough to form a wreath. Some of the filling will still be visible.
  • Carefully brush dough with olive oil and sprinkle with sesame seeds.
  • Bake wreath for 17 to 20 minutes, or until golden brown. Remove from oven and let cool for at least 2 minutes. Using a large spatula, carefully place wreath on serving platter and slide off the parchment paper underneath.
  • Slice in between each crescent to make 8 individual pieces. Serve warm with salsa if desired.

Nellie's Notes:

You can easily make this cresent wreath ahead! If you have space in your fridge, simply assemble the wreath and refrigerate overnight until you're ready to bake. If fridge space is tight, you can cook your chorizo and eggs, then set aside in the fridge overnight until you're ready to assemble the wreath.

Keep the crescent dough refrigerated until you're ready to assemble the wreath. This dough is much easier to work with when it's still cold.

If you find that your dough if browning too much or too fast, tent the outside edge of the wreath with foil, leaving the center uncovered so that it has a chance to fully cook.

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Chorizo and Egg Stuffed Crescent Wreath

Overview

Every special occasion needs a stunning centerpiece, and this crescent roll wreath is exactly that! It's stuffed with a cheesy combination of Mexican chorizo and scrambled eggs, and comes together in a flash thanks to the magic of canned crescent rolls. The entire wreath serves eight, so whether you're feeding a crowd or just enjoying brunch with the family, everyone will walk away from the table satisfied.

BY:Muy Bueno Cookbook

Ingredients

  • 9 ounces Mexican pork chorizo
  • 10 Nellie’s Free Range Eggs
  • 1 (8-ounce) can refrigerated crescent rolls
  • 1/4 cup Pepper Jack cheese, shredded
  • 1 tablespoon olive oil
  • 1 teaspoon sesame seeds

Directions

  • Crumble the chorizo into a large skillet and cook over medium heat until browned, about 10 minutes.
  • Crack eggs into a medium bowl and whisk vigorously until yolks and whites are fully combined. Add eggs to the skillet and cook, stirring into the chorizo, for 2-3 minutes or until eggs are cooked thoroughly. Remove skillet from heat and set aside.
  • Preheat oven to 375F. Unroll canned crescent roll dough and separate into 8 triangles.
  • On a parchment-lined sheet pan, arrange triangles with shortest sides toward center, overlapping slightly to create a round wreath shape with a 4-inch hole in the center. If needed, use a ramekin, can, or small bowl as a guide. Don't worry if dough overlaps the edge of your sheet pan at this stage.
  • Spoon a ring of the chorizo and egg mixture onto the widest part of dough, close to the 4-inch hole. Sprinkle with shredded cheese.
  • Pull the end point of each dough triangle over the filling and towards the hole, tucking it under the wide end of the dough to form a wreath. Some of the filling will still be visible.
  • Carefully brush dough with olive oil and sprinkle with sesame seeds.
  • Bake wreath for 17 to 20 minutes, or until golden brown. Remove from oven and let cool for at least 2 minutes. Using a large spatula, carefully place wreath on serving platter and slide off the parchment paper underneath.
  • Slice in between each crescent to make 8 individual pieces. Serve warm with salsa if desired.

Nellie's Notes:

You can easily make this cresent wreath ahead! If you have space in your fridge, simply assemble the wreath and refrigerate overnight until you're ready to bake. If fridge space is tight, you can cook your chorizo and eggs, then set aside in the fridge overnight until you're ready to assemble the wreath.

Keep the crescent dough refrigerated until you're ready to assemble the wreath. This dough is much easier to work with when it's still cold.

If you find that your dough if browning too much or too fast, tent the outside edge of the wreath with foil, leaving the center uncovered so that it has a chance to fully cook.