Cheesy Pesto Roll Wreath Christmas Wreath Appetizer Recipes

Steps:

• In a medium size bowl use a fork to mix together the PHILADELPHIA Cream Cheese, BREAKSTONE'S Sour Cream, OSCAR MAYER Bacon, tomatoes, and Italian seasoning. Set aside.
• Line a cookie sheet with aluminum foil. Unroll the crescent rolls and arrange in a circle, overlapping the crescents. Use the widest edge of the crescent roll on the inside of the circle. Leave a 3"-4" opening in the center.
• Use a small spoon to spread the cream cheese mixture around the base of the circle. Bring the points of the crescent roll up and over the cream cheese tucking the ends into the bottom of the roll, pinching to seal.
• In a small bowl, beat the egg with a fork. Use a pastry brush to lightly coat the top of the wreath with egg.
• Bake at 350 degrees F for 20-25 minutes or until the wreath is a nice, golden brown.
• Remove from oven and let cool 5 minutes. Remove from cookie tray and place on serving tray.
• Place tomatoes and parsley in center of wreath. Cut into small wedges when ready to serve.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
• Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
• Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
• Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
• Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
• Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Steps:

• Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely., In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
• Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
• Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
• In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
• Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
• When ready to assemble, spread the cheese mixture over the baked wreath.
• Sprinkle with chopped celery.
• Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
• Attach red pepper bow and serve.

Steps:

• Make the dough: In a small bowl, stir together the warm milk, 1 tablespoon of the sugar, and the yeast. Set aside until frothy, about 5 minutes.
• In a large bowl, whisk together the flour, salt, lemon zest, and remaining 3 tablespoons of sugar. Make a well in the center and pour in the yeast mixture, eggs, and melted butter. Use a wooden spoon to stir until a shaggy mass forms.
• Turn the dough onto a lightly floured surface and knead until it springs back when pressed, 5-10 minutes. Shape the dough into a ball and place in a large bowl lightly greased with nonstick spray. Cover the bowl and place in a warm spot until the dough is doubled in size, about 90 minutes.
• Meanwhile, make the pesto: In a blender, combine the pepitas, basil, Parmesan, salt, garlic, and lemon juice. Blend on medium speed until the ingredients are finely chopped. With the blender running, slowly drizzle in the olive oil until incorporated.
• Assemble the wreath: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface. Use a rolling pin to roll the dough into a large rectangle, about ¼ inch thick.
• Spread the softened cream cheese across the dough to cover completely. Spread the pesto evenly over the cream cheese. Sprinkle the sun-dried tomatoes over the pesto.
• Starting from a long end, roll the dough into a log and pinch the seam closed. Turn the log seam-side down and use a serrated knife to cut lengthwise into 3 long pieces. Braid the pieces together, then bring the ends together to form a wreath. Carefully transfer to the prepared baking sheet. Brush beaten egg all over the wreath.
• Bake the wreath until golden brown, about 40 minutes.
• Slice and serve.
• Enjoy!