Ham and Veggie Crescent Wreath
Need a Holiday appetizer or a healthy snack any time for a crowd?
1 container (8 oz) pineapple cream cheese spread
1/3 cup chopped cooked ham
1/4 cup finely chopped yellow bell pepper
1/4 cup finely chopped green bell pepper
1/2 cup chopped fresh broccoli florets
1 tablespoon chopped red onion, rinsed, patted dry
6 grape tomatoes or small cherry tomatoes, quartered
Heat oven to 375°F. Turn 10-oz custard cup upside down on center
large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece;
do not unroll. (Keep remaining can of dough in refrigerator.)
With palms of hands, roll dough in one direction to make 12-inch
log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping
and in clockwise direction, around custard cup on cookie sheet.
Repeat with second can of dough, cutting log into 20 slices.
Arrange remaining 4 slices and slices from second can
total of 24 slices) slightly overlapping each other and
in counterclockwise direction, close to but not overlapping
first ring. Remove custard cup.
Bake 15 to 18 minutes or until light golden brown. Gently
loosen wreath from cookie sheet; carefully slide onto cooling rack
Cool completely, about 30 minutes.
Place wreath on serving tray or platter. Spread cream cheese
spread over wreath. Sprinkle with remaining ingredients.
Serve immediately, or cover and refrigerate up to
4 hours before serving.