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.
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.
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.
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..