Holiday Appetizer Wreath
There are many variations of fillings for this crescent dinner roll wreath. This is my favorite.
Servings 6
Ingredients
- 6 slices bacon OR ¼ cup chopped sliced honey baked ham
- 1/2 cup chive and onion cream cheese spread from 8-oz container
- 2 cans Pillsbury Refrigerated Crescent Dinner Rolls 8 oz each
- 2 cups frozen broccoli florets Green Giant Select®, from 14-oz bag, thawed, finely chopped and patted dry with paper towel
- 1/3 cup red bell pepper diced
- 1 egg beaten
- 1 teaspoon sesame seed
- ½ cup shredded pepper jack cheese
- fresh rosemary if desired
Instructions
- Heat oven to 375 degrees F. Cook bacon until crisp; drain. Crumble 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 5-inch round circle open in the center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten and form a 4-inch circle in the center.
- Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix bacon (or chopped honey baked ham; whichever you are using), broccoli and bell pepper; spoon onto widest part of dough. Lightly Cover with shredded pepper jack cheese. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Brush dough with beaten egg; sprinkle with sesame seed.
- Bake at 375 degrees for 25-30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. Serve warm. Store in refrigerator.
