Holiday Appetizer Wreath Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Heat oven to 375º. 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. |
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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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