0 Picture
Ingredients
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
- 1 container (8 oz) pineapple cream cheese spread
- 1/3 cup chopped cooked ham
- 1/4 cup finely chopped yellow bell pepper
- 1/4 cup finely chopped green bell pepper
- 1/2 cup chopped fresh broccoli florets
- 1 tablespoon chopped red onion, rinsed, patted dry
- 6 grape tomatoes or small cherry tomatoes, quartered
Details
Servings 20
Preparation
Step 1
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 remaining 4 slices and slices from second 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 at 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
4. Place cooled wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with ham, peppers, broccoli, onion and tomatoes. Serve immediately or cover and refrigerate up to 4 hours before serving.
1 Serving: Calories 120
Review this recipe