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  • Writer's pictureRhonda Morrison

Wreaths and braids for an anytime treat

Turkey Wreath recipe and Chicken Club Braid recipe included. #rotisseriechicken #groundturkeyrecipe #familyfun #easydinnerideas #whatsfordinner


We eat our share of sandwiches in my house. Everything from clubs to subs is appreciated by my family of boys. We use leftover meats like roasted chicken or roast beef. We also keep a plentiful supply of sliced deli meats on hand along with our favorite cheeses. Lettuce, tomatoes, spinach, mushrooms, and red onions are on my weekly grocery list for variety. To turn ordinary sandwich fixin’s into a special treat, I’ll bake a wreath or a braid.

You can make the dough yourself, buy it from the deli counter, or let Pillsbury help you out from their many canned varieties.

Wreaths and braids are stunning in presentation and so easy to make. Make them using just about any bread or pizza dough. You can make the dough yourself, buy it from the deli counter, or let Pillsbury help you out from their many canned varieties.

The filling is completely up to you and your taste. My friend, Heather Wagner, makes a wreath for large get-togethers. It’s always a hit. She tells people how easy it is to make. But it is so beautiful and amazing that it’s hard to believe how easy it is. Heather uses ground turkey in her wreath to make it a little lighter. Her seasoning combination for the meat is what sets this wreath apart from just another sandwich or appetizer.

I make a Chicken Club Braid for my family. Again, this is incredibly easy. I like to serve this to my boys for dinner or as a midday treat before a more lavish meal that evening. I pull in all my favorite flavors from a club sandwich and braid it up in canned pizza dough before baking it up to a golden brown.

Your family and friends will love this new twist on a traditional sandwich tray. Springtime get-togethers create a wonderful opportunity to pull this new trick out of your hat. And just like magic, watch them disappear!

Chicken Club Braid 1 rotisserie chicken breast 8 ounce(s) cream cheese 1 packet of ranch dressing mix 1 can pizza dough 6 slices bacon, cooked and chopped 1/2 cup(s) of green onions sliced 2 roma tomatoes sliced 4 slices mild cheddar cheese 4 slices Swiss cheese 1 dash salt 1 dash pepper Skin and debone your rotisserie chicken breast and cut it up into chunks. Mix softened cream cheese with ranch dressing mix. Add chicken, bacon, and green onions to your mixture. Roll out pizza dough in a large bar pan to fit the bottom of the pan. Spread your mixture over the middle of the dough leaving a couple of inches all the way around the mixture of exposed dough. Layer on the sliced tomatoes until the chicken mixture is covered. Sprinkle tomatoes with salt and pepper. Layer the sliced cheeses alternating the cheddar and the Swiss cheeses. Slice one inch strips of dough down both sides of chicken mixture. Fold the ends over mixture. Take the strips and make hugs all the way down by pulling the strips to the middle and twisting them. Place in a 400 degree oven for 20 minutes. Slice it up and enjoy! Turkey Wreath 1 lb. ground turkey ½ tsp. salt ½ tsp. black pepper ½ tsp. garlic powder ¼ tsp. cumin 1 tsp. paprika 8 oz. chive and onion cream cheese spread 2, 8 oz. cans crescent rolls 2 cups frozen chopped broccoli, thawed and patted dry ½ cup diced red bell pepper 1 egg, beaten Preheat oven to 375. Brown and drain ground turkey. Season turkey with salt, pepper, garlic powder, cumin, and paprika and set aside. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving  round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten. Spread cream cheese spread or any spreadable cheese on dough in thickest part. In small bowl, mix turkey, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. Carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh chopped herbs. Can make a dip to serve in center of wreath or decorate with a candle.  Serve warm. Store in refrigerator.



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