Christmas Tree Roll Ups Recipes

Steps:

• Mix the cream cheese, ranch dressing mix and the black pepper together thoroughly.
• Spread the mixture on the tortillas, and then sprinkle over the diced bell peppers and green onions. Roll up tightly, wrap in plastic wrap and refrigerate until party time (for at least 1 hour).
• Slice into small wheels and serve.

Steps:

• Line a baking sheet with parchment. In a small bowl, mix brown sugar, sugar and cinnamon., On a lightly floured surface, roll dough into a 12x8-in. rectangle. Spread with butter to within 1/2 in. of edges; sprinkle with sugar mixture. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Center 1 slice near top of prepared pan, cut side down. Closely arrange 9 more slices to form 3 additional rows, adding 1 slice per row, to form a tree. Center remaining 2 slices at base of tree for trunk. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. Preheat oven to 350°., Bake 18-20 minutes or until golden brown. Spread with frosting; serve warm.

Steps:

• Unroll crescent roll dough into a rectangle. Press seams and perforations to seal; roll lightly with a rolling pin. Spread butter over dough. Combine sugar and cinnamon; sprinkle over butter. Roll up, jelly-roll style, starting with a long side. Seal edge. Cut into 22 slices. To form a tree, place slices on a greased baking sheet with sides touching and cut side up. Place one slice in the top row and two slices in the second row. Repeat with remaining rolls, adding one slice per row, until the tree has six rows. Center the one remaining slice under the last row for a truck. Bake at 350° for 16-20 minutes or until golden brown. Remove to a wire rack. Combine confectioners' sugar and milk; drizzle over warm rolls. Decorate with cherries if desired.

Steps:

• Heat oven to 350°F. Line 18x14-inch cookie sheet with cooking parchment paper.
• Cut each cheese stick into 4 pieces to make 64 pieces. Separate each can of dough into 8 biscuits. Separate each biscuit into 2 layers for a total of 32 biscuit rounds. Flatten each biscuit round into 4-inch circle.
• Place 2 pieces of the same type of cheese on center of each round. Fold edges up and over cheese; pinch firmly to seal. Using photo as a guide, place biscuits randomly by assorted cheeses, seam sides down and next to each other in a tree-shaped pattern on cookie sheet, starting with trunk and working up to the top.
• In small microwavable bowl, microwave butter uncovered on High 30 to 60 seconds or until melted. Stir in garlic powder and Italian seasoning. Brush mixture on tops of biscuits. Bake 29 to 33 minutes or until golden brown and biscuits are no longer doughy in center.
• Top with chives. In small microwavable bowl, microwave pizza sauce covered on High 60 to 90 seconds, stirring halfway through, until warmed through. Serve cheese-stuffed biscuits with pizza sauce.

Steps:

• In a large bowl, combine 3 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon pepper and parsley; mix well. Stir in crabmeat if desired; set aside. , Turn dough onto a lightly floured surface; roll out into a 22x14-in. rectangle. Spread prepared filling to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices., Cover a baking sheet with foil and grease well. Place 1 slice near the top center of prepared baking sheet. Place 2 slices in the second row with sides touching. Repeat, adding 1 slice per row, until tree has 5 rows. Repeat last row. Center remaining 2 slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes. , Bake at 325° until golden brown, 25-30 minutes. Carefully transfer rolls with foil onto a wire rack to cool completely., Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry bag; fill with cream cheese mixture. Pipe onto rolls for garland. , Cut peppers in half vertically; remove stems and seeds. Using a 1-1/2-in. star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in. piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers.