Ham and Veggie Crescent Wreath

Pat Duran

By
@kitchenChatter

Great snack for the afternoon snack during the holiday, card club,bunco game or buffet....
This was being demoed at the Winco store's grand opening- very delicious!


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Comments:

Serves:

makes 24 appetizer slices

Prep:

20 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 can(s)
8 oz. each refrigerated crescent dinner rolls
8 oz
container pineapple cream cheese spread
1/3 c
chopped cooked ham
1/4 c
finely chopped yellow bell pepper
1/4 c
finely chopped red bell pepper
1/2 c
chopped fresh broccoli florets
1 Tbsp
chopped red onion, rinsed, patted dry
6 small
grape tomatoes, cut in 1/2

Directions Step-By-Step

1
Heat oven to 375^. Turn a 10 oz. custard cup inside 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 a 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 (24 total 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 circle(wreath)from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.
4
Place cooled bread on serving tray or platter. Spread cream cheese spread over top. Sprinkle with remaining ingredients. Serve immediately, or cover and chill up to 4 hours before serving..

About this Recipe