Monday, December 8, 2014

Holiday Wreath Appetizer

Photo courtesy of the Cooking Corner.
     Recently the girls and I got together for cards and the food quest was to bring a dish that was red and green, going with a Christmas theme of course. I modified a recipe that uses crescent rolls that are topped with an herb cream cheese and red and green veggies. This was not hard at all because I had some leftover veggies in the refrigerator bin.
    This veggie wreath went over big with the girls because it was not only pretty, but tasty too. The roasted garlic really comes through in the herbed cream cheese and a sprinkle of bacon always makes everything better.

Holiday Wreath Appetizer
1 pkg. refrigerator crescent rolls

Filling - (enough for 2 small wreaths or 1 large one)
8 oz. block of cream cheese, softened
1/4 cup mayonnaise
1 T. chives 

1/2 tsp. onion powder
Wreath ready for toppings.
6-7 cloves of roasted garlic
seasoned salt

Toppings - 1/4 each red and green bell peppers (diced), 1/2 stalk celery (fine diced) and bacon bits.

Heat oven to 375 degrees.
Spray cookie sheet or round pizza pan.

In small bowl, blend cream cheese and roasted garlic until smooth. Add mayonnaise, chives and onion powder. Mix well. Chill until needed.

Open crescent rolls and do not separate. Cut in half and then cut in half again two more times. Slice rolls into 16 pieces and curl into a circle. 

Place rolls into a circle with sides touching.

Bake 12-13 minutes or until crescent rolls are golden brown. Let cool in pan 5 minutes and then remove to serving platter. (This part is tricky, use two flat spatulas or an extra set of hands.)

Wreath out of oven and cooling.
Dollop cream cheese filling onto each roll and sprinkle with toppings desired. Sprinkle seasoned salt over top. Serves 8-10.


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