1. Get the oven to 375 degrees.
2. Sausage should be browned and drained in a pan. If you like, you may season the meat with a little salt and pepper. Cream cheese should be melted next.
3. Grease a baking sheet and lay down one crescent roll sheet, ensuring a 1/2-inch border around the edges.
4. After the sausage mixture has been spread on the dough, place the second crescent roll sheet on top.
Fry up some chicken with some chopped carrots and onions in a pan.
After the onion and carrots have been added, lower the heat to medium. As the chicken begins to brown and the carrots and onions begin to caramelize, continue cooking while stirring occasionally.
Poaching chicken with chopped onion, carrot, capers, olives, and raisins.
Bring to a boil and then add the almonds, raisins, capers, pine nuts, and olives. After a quick stir, pour in half a cup of vin cotto. Reduce the liquids by half by deglazing the pan while scraping and stirring the fond, or browned pieces on the bottom. Toss in the leftover vin cotto and heat till boiling.
In a pan, sauté chicken with chopped carrots, onion, capers, and raisins in a wine sauce.
The sugar and vinegar should be mixed in a small basin. While stirring, heat the addition to the pan. A coating will form as the sauce reduces. Use sea salt and freshly ground pepper as seasonings, according to your taste.
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