WREATH APPETIZER RECIPES

Name: Appetizer Wreath
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 16 servings.
Ingredients: 2 tubes (8 ounces each) refrigerated crescent rolls; 1 package (8 ounces) cream cheese, softened; 1/2 cup sour cream; 1 teaspoon dill weed; 1/8 teaspoon garlic powder; 1-1/2 cups chopped fresh broccoli florets; 1/2 cup finely chopped sweet red pepper; 1 cup finely chopped celery; Celery leaves

APPETIZER WREATH RECIPE: HOW TO MAKE IT - TASTE OF HOME

Appetizer Wreath Recipe: How to Make It - Taste of Home image

I have lots of fun with this festive appetizer wreath. I often place a bowl of stuffed olives in the center. —Shirley Privratsky, Dickinson, North Dakota

Provided by Taste of Home

Categories Appetizers

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 16 servings.

Number Of Ingredients 9

Ingredients

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1/2 cup finely chopped sweet red pepper
1 cup finely chopped celery
Celery leaves

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.

Nutrition Facts : Calories 125 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 166mg sodium, CarbohydrateContent 7g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 3g protein.

CHRISTMAS APPETIZER - CHRISTMAS WREATH VEGGIE PIZZA ...

This veggie pizza Christmas wreath is a fun and festive take of a much-loved appetizer. It's easy to make, can be prepped ahead of time and is guaranteed to be a hit!

Provided by Jenn Lifford

Categories Appetizer

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Number Of Ingredients 9

Ingredients

2 cans Pillsbury refrigerated crescent rolls {regular size}
1 package cream cheese {8 oz} (Allow to warm to room temperature or place in the microwave for 15-20 seconds to soften)
1/2 cup sour cream
1-2 tbsp vegetable seasoning (You can also use other seasonings such as dill, rosemary or basil. Pick your favorites or mix it up!)
1/8 tsp garlic powder
1 large head broccoli, chopped
1/2 cucumber finely chopped
1 red pepper finely chopped + save extra for the bow
mini grape tomatoes

Steps:

Pre-heat the oven to 375F.
Unroll the dough and separate along the pre-cut vertical lines {not the diagnol lines for the individual crescent rolls}. Fold these in half to double the dough.
On an ungreased cookie sheet or pizza sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches. {NOTE: If you have a smaller cookie sheet, you may not use all of the dough.} I used an upside bowl on the inside of the ring to get a nice even circle and then just placed the dough around it.
Bake for 10-12 minutes or until the crust is golden brown. The baking time can really vary depending on the thickness of the dough, so be sure to check it often to avoid burning on the bottom. If your pastry is puffing up a lot, you can poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.
In a small bowl, mix the cream cheese, sour cream, and seasonings until well combined and smooth. Spread evenly over the crust and then add the broccoli, cucumbers and red peppers. Press the vegetables lightly into the cream cheese. Top with mini grape tomatoes. Use the bottom of the red pepper and two strips of red pepper to make the bow.
While you can serve this immediately, I prefer it chilled. Cover with Saran wrap and refrigerate for 1-2 hours prior to serving.

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