Appetizer Wreath
"I have lots of fun with this festive wreath," says Shirley Privratsky of Dickinson, North Dakota. "I often place a bowl of stuffed olives in the center."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/8 teaspoon garlic powder
- 8 oz cream cheese softened
- 2 tubes refrigerated crescent rolls 8 ounces each each
- 1/2 cup sour cream daisy brand
- 1 teaspoon dill weed
- 1-1/2 cups fresh broccoli florets chopped
- 1 cup celery finely chopped
- 1/2 cup sweet red pepper finely chopped
- celery leaves
- Carbohydrate 12.8750032749957 g
- Cholesterol 20.617237705 mg
- Fat 12.2268176553152 g
- Fiber 0.347252722080176 g
- Protein 3.41716186809952 g
- Saturated Fat 5.76483402724386 g
- Serving Size 1 1 (65g)
- Sodium 276.353891085917 mg
- Sugar 12.5277505529155 g
- Trans Fat 5.02690640976913 g
- Calories 180 calories
Remove crescent dough from packaging (do not unroll). Cut each tube into eight 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 over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.
