Chicken Wellington Wreath

It's been forever since I've posted, I know! As a teacher I am always going back to school and working on my certification; I had an enormously important test on Saturday that I spent the week studying for. I won't get my results for four weeks but I am pretty sure I passed it, woohoo! So I am back to cooking, at least for now... school starts soon and I don't even want to talk about the havoc the first couple weeks of school will wreck on our dinners.. McDonalds.. Taco Bell.. whatever is in the fridge that isn't growing mold. Let's not go there quite yet! This wreath looks impressive but is actually very simple. You can fill it with whatever you want, I just thought Chicken Wellington sounded yummy!

Ingredients
2 (8 oz.) packages of Crescent Rolls
2 cups torn chunks of cooked chicken
2 tablespoons butter
1/2 cup diced onions
4 ounces chopped mushrooms
2 garlic cloves, pressed
Salt and Pepper
4 ounces cream cheese, at room temperature
1 Tbsp Dijon mustard
1 egg beaten

Directions
First make the filling by melting the butter in a skillet over medium heat. Add onions, mushrooms, garlic, and salt and pepper to taste. Saute until onions are translucent and the mushroom liquid has evaporated. Turn off the heat and stir in the cream cheese, chicken, and Dijon mustard. Now for the wreath! Open one can of the crescent rolls. With wide end of triangles toward the center, arrange 8 triangles in a circle. Corners of the wide ends will touch, it should look like a sun. Now open the other roll and match wide end of the remaining 8 triangles to the wide end of each outer triangle. Press seams together with fingers. Points of inside the circle should overlap in the center. Grab the filling and scoop the mixture onto dough over seams of crescent rolls forming a ring. Fold over crescent dough alternating outside and inside points, tucking ends under. Now you've got a nice ring or wreath shape. Brush it with beaten egg. This helps give it that glossy golden color and extra crispness to the crust. Bake in a 375 degree oven for 25 to 30 minutes. See how beautiful that egg made the crust. Now it's time to dig in!