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
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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.
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