IRON WREATH RECIPES

Steps:

• Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside.
• Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten.
• Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough.
• Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
• Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Serve warm. Store in refrigerator.

Steps:

• Heat oven to 375°F. Spray large cookie sheet with cooking spray. Separate 1 can of dough into 10 biscuits; keep second can refrigerated. Press each biscuit into 3-inch round.
• Place 3 pepperoni slices or 6 mini pepperoni slices and 1 piece of cheese on each dough round. Wrap dough around filling, pinching edges to seal and form ball. Repeat with remaining can of dough, pepperoni and cheese.
• Leaving a 4-inch hole in center, arrange 8 balls, seam side down and sides almost touching, into ring on cookie sheet. Arrange remaining 12 balls, sides almost touching, around outer edge of first ring. Brush rings with beaten egg. Sprinkle with Parmesan cheese and Italian seasoning.
• Bake 18 to 20 minutes or until golden brown. Meanwhile, in small microwavable bowl, microwave pizza sauce, loosely covered, on High 45 to 60 seconds or until warm.
• Carefully slide wreath from cookie sheet onto serving platter. Place bowl of pizza sauce in center of wreath. Garnish with fresh oregano, if desired. Serve warm.