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Veggie-Stuffed Holiday Crescent Wreath

(24)

21 reviews

20 min prep time
55 min total time
8 ingredients
16 servings

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Easily transform crescent rolls into a festive first course for 16. Wrap red and green veggies inside and decorate with fresh rosemary "greenery." It's a beautiful edible centerpiece!

Ingredients

6: slices bacon

1/2: cup chive-and-onion cream cheese spread (from 8-oz container)

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

2: cups frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper towel

1/3: cup diced red bell pepper

1: egg, beaten

1: teaspoon sesame seed

: Fresh rosemary, if desired

Steps

1 Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
3 Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
4 Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

1 Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
2 Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
3 Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
4 Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.

Expert Tips

Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 100
Calories from Fat: 60

% Daily Value

Total Fat: 7g; 11%
Saturated Fat 3g 15% Trans Fat 1g
Cholesterol: 25mg; 8%
Sodium: 210mg; 9%
Total Carbohydrate: 7g; 2%
Dietary Fiber 0g 0% Sugars 2g
Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 10%; 10%
Calcium: 0%; 0%
Iron: 4%; 4%

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.

Comments + Recipe Twists

Pillsbury

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