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| 6 slices |
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Bacon or ¼ cup chopped honey baked ham |
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| ½ cup |
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chive-and-onion cream cheese spread (from 8 oz container) |
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| 2 8 oz cans |
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Pillsbury refrigerated crescent dinner rolls |
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| 2 cups |
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Frozen broccoli florets, thawed, finely chopped and patted dry |
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Sliced Pepper Jack Cheese |
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| 1/3 cup |
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Red bell peppers diced |
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| 1 |
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Egg Beaten |
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| 1 teaspoon |
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Sesame seeds |
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Fresh rosemary to taste (optional) |
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| 1 |
Heat oven to 375°. Cook bacon until crisp; drain. Crumble and set aside |
| 2 |
Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 5" round circle open in center. Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten and form a 4" circle in center. |
| 3 |
Spread cream cheese spread on dough to within 1" of points. In small bowl, mix bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Brush dough with beaten egg; sprinkle with sesame seed. |
| 4 |
Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with rosemary. Server warm. Store in refrigerator. |
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| Cooking Tips |
| Keep the crescent dough refrigerated until you are ready to work with it. Chilled dough is much easier to work with than dough warmed to room temperature. |
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| Recipe Source |
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Source: Pillsbury Best of the Holidays Appetizers, Cookies & More (pg. 22)
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |