Pampered Chef Recipes
Holiday Appetizer Wreath
Yield: 20 servings
Ingredients
- 1 (340g) package refrigerated flaky rolls
- 1 (250g) container chive and onion soft cream cheese
- 1 garlic clove, pressed
- 1 teaspoon dried dill weed
- 1 cup broccoli, chopped
- 1/2 cup cucumber
- 2 medium plum tomatoes, seeded and chopped
Instructions
- Heat oven to 400 degrees F.
- Separate rolls horizontally in half to form 20 rolls. In center of Classic 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 Dough and Pizza Roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect.
- Bake 11 to 13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto Non-stick Cooling Rack it cool.
- In Small Batter Bowl, combine cream cheese, garlic pressed with Garlic Press and dill weed.
- Score cucumber lengthwise with Lemon Zester/Scorer; remove seeds with The Corer. Slice cucumber Utility Knife; cut slices into quarters. Chop tomato with Chef's Knife.
- Return crust to crust to cooled Stone; spread evenly with cream cheese mixture using All-Purpose Spreader. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart.
Notes
Chopped radishes can be substituted for tomatoes, if desired.
Nutrition
Per serving: 96 calories; 2g protein; 6g fat; 8g carbohydrate; 241 sodium
Attribution
Recipe credit: Pampered Chef