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Holiday Herb Crescent Trees

(34)
  2 reviews
  • 60 min prep time
  • 60 min total time
  • 7 ingredients
  • 16 servings
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Deck a platter with a holiday tree fashioned from rounds of tender pastry, cheese and veggies. Lovely!

2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
1/4
cup grated Parmesan cheese
1
teaspoon Italian seasoning
1/2
cup chive-and-onion sour cream potato topper (from 12-oz container)
30
slices cherry tomatoes (8 to 10 medium)
1/2
medium yellow bell pepper
2
tablespoons chopped fresh parsley

Steps

  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into 4 rectangles.
  • 3 Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.
  • 4 To form 1 tree, on cookie sheet, place 1 slice, cut side down, for top of tree. Arrange 2 slices just below, sides touching. Continue arranging rows of 3, 4 and 5 slices. Use remaining slice for trunk.
  • 5 Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes; cool on cooling rack. Repeat for second tree on another cookie sheet.
  • 6 Place trees on serving platters. Spoon potato topper into resealable plastic bag. Cut 1/4-inch hole in bottom corner of bag; pipe over trees.
  • 7 Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4- to 1 1/2-inch star-shaped cutter, cut 2 stars from yellow bell pepper; place 1 on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerated until serving time.
  • 1 Heat oven to 375°F.
  • 2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 rectangles. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough; cut into 4 rectangles.
  • 3 Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.
  • 4 To form 1 tree, on cookie sheet, place 1 slice, cut side down, for top of tree. Arrange 2 slices just below, sides touching. Continue arranging rows of 3, 4 and 5 slices. Use remaining slice for trunk.
  • 5 Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes; cool on cooling rack. Repeat for second tree on another cookie sheet.
  • 6 Place trees on serving platters. Spoon potato topper into resealable plastic bag. Cut 1/4-inch hole in bottom corner of bag; pipe over trees.
  • 7 Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4- to 1 1/2-inch star-shaped cutter, cut 2 stars from yellow bell pepper; place 1 on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerated until serving time.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
70
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
1g
1%
Cholesterol
0mg
0%
Sodium
135mg
6%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Protein
1g
1%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 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 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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