Holiday Herb Crescent Trees |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Deck a platter with a holiday tree fashioned from round of tender pastry, cheese and veggies, Lovely! Ingredients:
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1/4 cup grated parmesan cheese |
1 teaspoon dried italian seasoning |
1/2 cup chives, and onion potato topper |
30 slices cherry tomatoes (8-10 medium) |
1/2 medium yellow pepper |
2 tablespoons fresh parsley, chopped |
Directions:
1. Heat oven to 375°F.
2. Unroll cans of the dough and separate into 4 long rectangles; firmly press perforations. Sprinkle each rectangle with 1 tablespoons cheese aned 1/4 teaspoons Italian seasoning.
3. Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.
4. To form a tree, on ungreased cookie sheet, place 1 slice, cut side down, for top of tree. Arrange 2 slices just below, sides touching. Continue arranging rows of 3, 4 and 5 slices. Use remaining slice for trunk.
5. Bake first tree 12-25 minutes or until golden brown. Cool 5 minutes; cool on wire rack. Repeat for second tree on another cookie sheet.
6. Place trees on serving platters. Spoon potato topper in to resealable bag. Cut 1/4-inch hole in bottom corner of bag. Pipe over trees.
7. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2 inch star-shaped cutter, cut 2 stars from yellow bell pepper,; place 1 on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.
8. Makes 2 trees (16 servings each).
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