Ham and Veggie Crescent Wreath

Pat Duran


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!


★★★★★ 1 vote

makes 24 appetizer slices
20 Min
15 Min


  • 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

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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