1
tablespoon chopped red onion, rinsed, patted dry
6
grape tomatoes or small cherry tomatoes, quartered
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Steps
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.
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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.
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