Holiday Dinner Roll Wreath Recipes

Steps:

• Arrange crescent rolls on a 12-in. pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping., Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible). , Bake at 375° for 20-25 minutes or until golden brown. Freeze option: Securely wrap cooled wreath in plastic and foil before freezing. To use, remove from freezer 30 minutes before reheating. Remove wreath from foil and plastic; reheat on a greased baking sheet in a preheated 325° oven until heated through.

Steps:

• Adjust the oven racks to the middle of the oven. Preheat the oven to 350 degrees F. Brush a 12-cup Bundt pan liberally with 4 tablespoons melted butter.
• Combine the cheese, garlic, and herbs in a small bowl. Set aside.
• Open the biscuit cans and separate each biscuit. Roll the biscuits into balls. Dip each ball into the 1/2 cup melted butter, then into the cheese-herb mixture, making sure that the whole ball is covered. Place into the prepared pan. Repeat with the remaining biscuits until you have filled the pan with butter-and-herb-covered balls of dough. The balls of dough will overlap.
• Place in the oven and bake for 35 minutes. Cool in the pan then turn out onto a cake pedestal. Allow guests to use their hands to break off a roll to enjoy.

Steps:

• Remove 12 frozen roll dough balls from bag. Use a nonstick spray on a baking sheet and arrange the yeast rolls; approximately 1/4-inch apart, to form a ring Cover loosely with plastic wrap or a damp cloth and set in a warm spot in the kitchen to thaw and rise until doubled in size, about 1 to 3 hours.
• Preheat oven to 375 degrees F.
• In a small bowl, combine melted butter and ranch dressing mix. Brush tops and sides of rolls with butter mixture. Sprinkle rolls with finely chopped herbs. Bake for 12 to 15 minutes, until golden brown.
• Serve on cake stand, garnished with fresh herbs.

Steps:

• Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
• In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
• In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
• Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
• Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
• Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.