Italian Five Cheese Wreath Appetizer Recipes

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving. Decorate with basil.

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving.

Steps:

• Place 10-inch circle of parchment paper on plate. Arrange rosemary sprigs around edge of parchment.
• Top rosemary with cheese cubes and olives to resemble photo.
• Add pepper strips for the ribbon.

Steps:

• Cut rosemary sprigs and arrange into a 10-inch wreath. Start by placing 1 sprig at a 45-degree angle with the tip facing outwards. Continue adding sprigs in the same direction until you have formed a full circle.
• Arrange clusters of mozzarella balls, olives, and tomatoes over the rosemary. Serve with toothpicks on the side.

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:

• 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.