Holiday Appetizer Wreath Recipe
Pampered Chef Recipes

 

Holiday Appetizer Wreath

1 pkg. (340g) refrigerated flaky rolls
1 container (250g) chive and onion soft cream cheese
1 garlic clove, pressed
1 tsp. dried dill weed
1 C. broccoli, chopped
1/2 C. cucumber
2 medium plum tomatoes, seeded and chopped

Preheat oven to 400F. Separate rolls horizontally in half to form 20 rolls. In center of a round stone, arrange 6 rolls in a circle and add 1 in center with edges touching, in another circle around ring of rolls.

Using lightly floured pizza roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11-13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack it cool.

In a bowl, combine cream cheese, garlic and dill weed.

Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices into quarters. Chop tomato.

Return crust to crust to cooled stone; spread evenly with cream cheese mixture. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.

Cook's Tip: Chopped radishes can be substituted for tomatoes, if desired.

Per serving: 96 calories; 2g protein; 6g fat; 8g carbohydrate; 241 sodium





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