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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Holiday Appetizer Wreath Recipe

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This recipe for Holiday Appetizer Wreath is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices cooked bacon, drained and crumbled
1/2 c. chive and sour cream cheese spread (from 8 oz. container)
2 8 oz. cans Pillsbury refrigerated crescent dinner rolls
2 c, frozen broccoli florets (from 14 oz. bag) thawed, finely chopped and patted dry
with paper towel
1/3 c. diced red bell pepper
1 egg - beaten
1 t. sesame seed
fresh rosemary if desired
Directions:
Directions:
Heat oven to 375º

Unroll both cans of dough and separate into 16 triangles

On ungreased large cookie sheet, arrange triangles with the shortest sides toward center, overlapping in wreath shape and leaving 4-in. round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.

Spread cream cheese spread on dough to within 1 in. of points.

In small bowl, mix crumbled 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).

Carefully brush dough with beaten egg, sprinkle with sesame seed and bake 25-30
minutes or until deep golden brown.

Cool 5 minutes; with broad spatula, carefully loosen wreath from cookie sheet and slide onto serving platter.

Garnish with fresh rosemary; serve warm and store in refrigerator

 

 

 

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