8
strips roasted red bell peppers (from 7.25-oz. jar)
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Steps
1
Heat oven to 350°F. Unroll dough; spread with pesto. Separate dough into strips; carefully stretch each strip until 16 inches long.
2
Fold each breadstick in half, pesto sides together; twist halves together with 4 or 5 twists. Form each into a ring, pinching ends to seal. Place on ungreased cookie sheet. Place strips of bell pepper in shape of bow on wreath where ends meet, pressing in slightly.
3
Bake at 350°F. for 15 to 18 minutes or until golden brown.
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Take advantage of a hot oven and the roast's standing time. Bake these wreaths just after removing the roast from the oven, during the time the roast needs to mellow before it's carved.
Form these wreaths in advance, then cover the cookie sheet with plastic wrap and refrigerate the wreaths for u to two hours.
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Nutrition Facts
Serving Size:1 Wreath
Calories
130
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
300mg
13%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
4%
Sugars
2g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
60%
60%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 1/2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.
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