Crescent Holiday Tree

By lkalemba

Ingredients

• One 8-ounce can Pillsbury® refrigerated crescent dinner rolls or one 8-ounce can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• One 8-ounce container 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

Details

Servings 16
Preparation time 15mins
Cooking time 45mins
Adapted from cooking.com

Preparation

Step 1

Heat the oven to 375 degrees F. Remove the dough from can in 1 long roll; do not unroll or separate. Cut the roll into 16 slices.

On an ungreased cookie sheet, place the slices cut-side down to form a 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 the remaining slice for the tree trunk.

Bake 11-13 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.

Place the tree on a serving platter or tray. In small bowl, mix the cream cheese spread and milk until smooth. Spread the mixture over the baked tree.

Cut strips from the red bell pepper for garland; chop any remaining red pepper. With a small star-shaped canapé cutter, cut a star from the yellow bell pepper; chop the remaining yellow pepper. Decorate the tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.