Save

0
Print

0
Pinterest

0
Email

0
Facebook

0

Taco Crescent Wreath

(14)

1 reviews

40 min prep time
60 min total time
9 ingredients
20 servings

Pinterest

0
Facebook

0
Save

0
Email

0
Print

0

Try These Next

Wow them with this spectacular wreath, made from refrigerated crescent rolls and topped with Mexican favorites.

Ingredients

2: cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

2: dried chipotle chiles, if desired

1/3: cup sour cream

1/4: cup chopped fresh cilantro

1/4: cup mayonnaise

1: teaspoon sugar

1/4: teaspoon salt

1/4: teaspoon ground cumin

: Assorted toppings (chopped avocado, tomato and yellow bell pepper; sliced ripe olives; finely shredded Cheddar cheese)

Steps

1 Heat oven to 375°F. Invert 10-ounce custard cup 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 form 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 slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup from center of wreath shape.
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 Meanwhile, cover chipotle chiles with water; let stand 10 to 15 minutes. Drain; finely chop. In medium bowl, mix chiles, sour cream, cilantro, mayonnaise, sugar, salt and cumin.
5 Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with assorted toppings. If desired, garnish with red bell pepper stars and serve with salsa. Store in refrigerator.

1 Heat oven to 375°F. Invert 10-ounce custard cup 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 form 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 slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup from center of wreath shape.
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 Meanwhile, cover chipotle chiles with water; let stand 10 to 15 minutes. Drain; finely chop. In medium bowl, mix chiles, sour cream, cilantro, mayonnaise, sugar, salt and cumin.
5 Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with assorted toppings. If desired, garnish with red bell pepper stars and serve with salsa. Store in refrigerator.

Expert Tips

Assemble and bake the crescent wreath up to 8 hours ahead. Just before serving, top it with the sour cream mixture and garnish.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 90

% Daily Value

Total Fat: 10g; 16%
Saturated Fat 3g 16% Trans Fat 1 1/2g
Cholesterol: 5mg; 2%
Sodium: 270mg; 11%
Total Carbohydrate: 11g; 4%
Dietary Fiber 1g 4% Sugars 3g
Protein: 3g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 20%; 20%
Calcium: 2%; 2%
Iron: 4%; 4%

Exchanges:

1/2 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; 2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation