Veggie-Stuffed Holiday Crescent Wreath

(25)
  22 reviews
  • 20 min prep time
  • 55 min total time
  • 8 ingredients
  • 16 servings

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

Directions

  1. 1 Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
  2. 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. 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.
  4. 4 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.
  5. 5 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. Serve warm. Store in refrigerator.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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