Crescent Holiday Tree Recipes

Steps:

• Heat oven to 375°F Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
• Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
• Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
• Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
• Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.

Steps:

• Heat oven to 375°F.
• Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
• Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
• Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
• With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
• 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.
• Arrange 2 slices below, sides touching.
• Continue arranging rows of 3, 4, and 5 slices.
• Use remaining slice for trunk.
• Bake first tree 12 to 14 minutes or until golden brown.
• Cool 5 minutes on wire rack.
• Repeat for 2nd tree on another cool cookie sheet.
• Place trees on serving platter.
• If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
• 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.
• 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 one on top of each tree.
• Chop remaining bell pepper; sprinkle over trees.
• Sprinkle with parsley.
• Serve immediately, or refrigerate until serving time.

Steps:

• Heat oven to 375°F.
• 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.
• Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.
• 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.
• 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.
• 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.
• 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.
• Makes 2 trees (16 servings each).