RECIPE & PHOTO SUBMITTED BY Susan McElroy
Christmas Wreath Appetizer
2 Tubes (8 oz. each) refrigerated crescent rolls
1 (8 oz.) package Cream cheese, softened
1/2 cup sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
1/2 cup chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
saved celery leaves to decorate wreath with
Prepare: Remove crescent dough but DO NOT unroll. Cut each tube of dough into eight slices. Arrange in an 11 inch circle on ungreased 14 inch pizza pan. Bake on 375 degrees for 15-20 minutes or untill golden brown. Cool.
In small bowl beat cream cheese, sour cream, dill & garlic powder until smooth. Spread over cooled wreath. Top with broccoli, celery & red pepper. Garnish with celery leaves. Yield: 16 servings
2 Tubes (8 oz. each) refrigerated crescent rolls
1 (8 oz.) package Cream cheese, softened
1/2 cup sour cream
1 tsp. dill weed
1/8 tsp. garlic powder
1/2 cup chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
saved celery leaves to decorate wreath with
Prepare: Remove crescent dough but DO NOT unroll. Cut each tube of dough into eight slices. Arrange in an 11 inch circle on ungreased 14 inch pizza pan. Bake on 375 degrees for 15-20 minutes or untill golden brown. Cool.
In small bowl beat cream cheese, sour cream, dill & garlic powder until smooth. Spread over cooled wreath. Top with broccoli, celery & red pepper. Garnish with celery leaves. Yield: 16 servings
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