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ham and veggie crescent wreath

(1)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

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!

read more
(1)
yield serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For ham and veggie crescent wreath

  • 2 can
    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 sm
    grape tomatoes, cut in 1/2

How To Make ham and veggie crescent wreath

  • 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..
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