Holiday Italian Herb Crescent Christmas Trees |
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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 32 |
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Great Christmas appetizer. From the Pillsbury Crescent Special Edition cook book. How ever I did replace the 1/2 cup chive - and - onion potato topper with 1/2 cup of my prepared Chive and Garlic Dip Mix. This dip has a better flavor than the potato topper. Recipe makes two trees. Prep time about an hour, decorating time. well thats up to you. I would love to see several pictures of this one, as it can be decorated several ways. Ingredients:
2 (8 ounce) cans refrigerated crescent dinner rolls |
1/4 cup grated parmesan cheese |
1 teaspoon dried italian seasoning |
1/2 cup prepared sour cream and chive dip (i use recipe 101256) |
10 medium cherry tomatoes, sliced into 30 slices |
1 medium yellow bell pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oven to 375°F.
2. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
3. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
4. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
5. With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
6. To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
7. Arrange 2 slices below, sides touching.
8. Continue arranging rows of 3, 4, and 5 slices.
9. Use remaining slice for trunk.
10. Bake first tree 12 to 14 minutes or until golden brown.
11. Cool 5 minutes on wire rack.
12. Repeat for 2nd tree on another cool cookie sheet.
13. Place trees on serving platter.
14. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
15. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
16. Place tomato slice on each pinwheel except top and bottom ones.
17. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
18. Chop remaining bell pepper; sprinkle over trees.
19. Sprinkle with parsley.
20. Serve immediately, or refrigerate until serving time.
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