"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Holiday Appetizer Wreath Recipe

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This recipe for Holiday Appetizer Wreath, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Darla Miller
Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon
1/2 c. chive and onion cream cheese spread
(about 1/2 of an 8 oz. container)
2 cans (8 oz each) refrigerated crescent dinner rolls
2 c. frozen broccoli florets, thawed, finely chopped and patted dry with paper towel
1/3 c. diced red bell pepper
1 egg, beaten
1 tsp. sesame seed
Fresh rosemary, if desired

Directions:
Directions:
Heat oven to 375. 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 center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten and form a 4-inch circle in center. Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix bacon, 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). Brush dough with beaten egg; sprinkle with sesame seed. Bake 25 to 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.

Number Of Servings:
Number Of Servings:
16
Personal Notes:
Personal Notes:
Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature.

 

 

 

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