Post by chief_cook2 on Jan 14, 2007 17:29:44 GMT -6
Prep Time: 20 min ; Start to Finish: 1 hr 10 min
Makes: 20 servings Nutrition Information
Flaky slices of Pillsbury® crescents are the base for a centerpiece that looks fabulous, but it's easy as can be!
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
1 . Heat oven to 375°F. Turn 10-oz custard cup upside down 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 make 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.
3 . Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4 . Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving.