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2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
½ cup sour cream
1 teaspoon dill weed
teaspoon garlic powder
1 – 1½ cups chopped fresh broccoli florets
1 cup finely chopped celery
½ cup finely chopped sweet red pepper
Celery leaves


Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in circle on an ungreased 14-in pan. Bake at 375 for 15 – 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely. In a small mixing bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves Yield: 16 servings

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