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Crescent Holiday Tree

(46)
  20 reviews
  • 15 min prep time
  • 45 min total time
  • 8 ingredients
  • 16 servings
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For the ultimate appetizer "wow," serve this crescent tree topped with cream cheese and garnished with veggie garland and ornaments. Holiday decorating never tasted so good!

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1
container (8 oz) chives-and-onion cream cheese spread
1
tablespoon milk
3/4
medium red bell pepper
1/4
medium yellow bell pepper
1/2
cup chopped fresh broccoli
2
tablespoons sliced ready-to-eat baby-cut carrots
1
tablespoon chopped cucumber

Steps

  • 1 Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
  • 2 On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
  • 3 Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
  • 4 Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
  • 5 Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.
  • 1 Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
  • 2 On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
  • 3 Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
  • 4 Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
  • 5 Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.

Expert Tips

If desired, top baked tree trunk with cream cheese mixture and 1 tablespoon sliced almonds. Sprinkle tree with an additional 1 tablespoon almonds.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
18%
Trans Fat
1g
Cholesterol
15mg
4%
Sodium
210mg
9%
Total Carbohydrate
7g
2%
Dietary Fiber
0g
0%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
30%
30%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 Starch; 0 Fruit; 0 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 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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