Crescent Roll Wreath Appetizer
- Cooking spray
- 8 ounces chive and onion cream cheese, at room temperature
- 1 cup finely chopped fresh or thawed frozen broccoli florets
- ½ cup finely chopped red bell pepper
- ¼ cup finely chopped water chestnuts
- 2 tablespoons finely chopped green onions (scallions)
- ¼ cup finely chopped baked ham or crisp-cooked bacon (optional)
- Salt and black pepper
- 2 cans (8 ounces each) refrigerated crescent roll dough
- 1 large egg
- 1 tablespoon cold water
2 teaspoons sesame seeds
Preheat the oven to 375 degrees F. Mist a 12 to 14 inch pizza pan with cooking spray. In a medium bowl, stir together the cream cheese, broccoli, bell pepper, water chestnuts, green onions, and ham (if using). Season with salt and pepper to taste. Unwrap the crescent roll dough and separate along the perforations into 16 triangles. Arrange the triangles in a circle with the wide sides toward the center and the long, tapered points facing out over the edge of the pan; leave a 5 inch wide open space in the center. Let the edges of the wide sides overlap slightly and gently press them together. Spoon the cream cheese mixture onto the widest part of the circle of dough. Pull the long points of dough over the filling and tuck under the ends to form a ring. Some of the filling will remain visible between the strips of dough. The finished round should resemble a wreath. Whisk together the egg and water. Brush the dough with the egg mixture and sprinkle with the sesame seeds. Bake until the dough is deep golden brown, 20 to 25 minutes. Cool on the pan for 5 minutes. Run a metal spatula under the wreath and then slide it onto a serving platter. Slice and serve warm or at room temperature. Serves 8-12.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.