Open the crescent rolls and place them around the inside edge of the baking pan so that the larger section of the dough covers about 3 inches of the pan with the triangle tip hanging over the edge of the pan. Most crescent cans have 8 pieces, so you should have about 4 triangle for each quarter of the pan. Try to place the triangles in the same direction for better coverage and presentation when it's finished.

When you are done laying the dough out it should look like the sun with the rays pointing out away from the pan. Now press the dough on the pan together to fill in all the gaps or spaces between. You should be left with a perimeter of dough that is about 3-inches wide around the pan, an empty hole in the middle of the pan and the triangle points still hanging over the edge.

Now simply start adding the leftovers of your choice to the dough leaving about a 1/2-inch of space on either side. You have complete freedom to add whatever you like, just make sure you don't use too many dry ingredients or too many moist ingredients as the dish can end up too dry or too soggy. A nice mix usually works well.

Don't fill past about 2-inches in height. Sprinkle some shredded cheese over your filling to help hold everything together. Now take the triangle points and pull them over the leftovers to the inner edge of your circle to close the wreath. Pinch the dough together to make it hold. If it doesn't reach you have put too filling.

Once the wreath is assembled you should have some section with the leftovers peaking out mixed with the triangle flaps around the circle. Whisk an egg to make an egg wash and brush it onto the exposed dough. Sprinkle the dough lightly with some of the sesame seeds.

Place in the oven and bake at 350°F for 20 to 30 minutes or until the dough is brown and flaky!

Submitted by: Jill Sadlak