By Angela McGowan
This little wreath is made simply with cream cheese and a few fresh veggies baked in crescent dough. I used a mixture of fresh broccoli, chopped spinach and roasted red peppers in this wreath. If you want to add more flavor, add a few tablespoons each of chopped crumbled bacon and/or green onions.
For a quick and easy garnish, I took a few ripe tomatoes from my windowsill along with some rosemary from the herb garden.
Yield: Serves 6
Crescent Wreath
Ingredients:
- 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
- 4 oz cream cheese, softened
- 1 cup fesh chopped broccoli
- 1 cup fresh spinach
- 1/4 chopped roasted red peppers
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
- Heat oven to 375°. Unroll crescent dough and separate into triangles. On ungreased cookie sheet, arrange triangles with shortest sides towards center, overlapping in wreath shape and leaving a 4-inch circle open in the center.
- Combine cream cheese, broccoli, spinach, rosted red peppers, salt and pepper in a small bowl. Spoon mixture on dough. Pull end points of crecent dough and pull diagnoaly over wreath, tucking the ends under to form the wreath. Filling will be visible.
- Bake for 25 – 30 minutes, or until deep golden brown. Garnish with fresh rosemary and tomatoes.
Tips:
For more flavor, add 2 tablepsoons chopped green onoin.
For a bacon twist, add 1/4 cup cooked crisp and crumbled bacon.
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