Ham and Veggie Crescent Wreath

Flaky slices of Pillsbury® dough are the base for a centerpiece that looks fabulous, but it's easy as can be!

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Servings 20

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( 51 ) Ratings

51 Ratings

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ingredients 8
Prep Time 20 min
Total Time 1 hr 10 min

Ingredients

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1: container (8 oz) pineapple cream cheese spread

1/3: cup chopped cooked ham

1/4: cup finely chopped yellow bell pepper

1/4: cup finely chopped green bell pepper

1/2: cup chopped fresh broccoli florets

1: tablespoon chopped red onion, rinsed, patted dry

6: grape tomatoes or small cherry tomatoes, quartered

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Directions

1 Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
2 Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup.
3 Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4 Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.

EXPERT TIPS

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Expert Tips

Assemble and bake the crescent wreath up to 8 hours ahead. Cool it completely, cover it loosely with plastic wrap and store it at room temperature. Up to 4 hours before serving, uncover the wreath and top it with remaining ingredients.