Crescent Holiday Tree

For the ultimate appetizer "wow," serve this crescent tree topped with cream cheese and garnished with veggie garland and ornaments. Holiday decorating never tasted so good!

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  • prep time 15 min
  • total time 45 min
  • ingredients 8
  • servings 16
 

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
container (8 oz) chives-and-onion cream cheese spread
1
tablespoon milk
3/4
medium red bell pepper
1/4
medium yellow bell pepper
1/2
cup chopped fresh broccoli
2
tablespoons sliced ready-to-eat baby-cut carrots
1
tablespoon chopped cucumber

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
  • 2 On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
  • 3 Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
  • 4 Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
  • 5 Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
  • 1 Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
  • 2 On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
  • 3 Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
  • 4 Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
  • 5 Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.

EXPERT TIPS

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Expert Tips

If desired, top baked tree trunk with cream cheese mixture and 1 tablespoon sliced almonds. Sprinkle tree with an additional 1 tablespoon almonds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
(
Calories from Fat
60),
% Daily Value
Total Fat
7g
7%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
1g
1%
),
Cholesterol
15mg
15%;
Sodium
210mg
210%;
Total Carbohydrate
7g
7%
(Dietary Fiber
0g
0%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
0%;
Iron
2%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.