Festive Vegetable Wreath

Festive Vegetable Wreath

Ingredients

·         2 cans Pillsbury refrigerated crescent rolls

·         1 package cream cheese {8 oz}. (I used jalapeno cream cheese.)

·         1/4 cup sour cream 
e·        Seasoning of your choice - dry herbs

·         1/8 tsp garlic powder

·         1 small head broccoli, chopped

·         1/4 cup dried cranberry 
1     Vegetables of your choice - chopped carrots, Kale, chives

·         1 red pepper finely chopped + save extra for the bow

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Instructions

1.   Pre-heat the oven to 375F.

2.   Unroll the dough and separate along the pre-cut vertical lines. Fold these in half to double the dough.  

3.   On an ungreased sheet, start laying the dough down to form a circle. Press the dough down so the width of the ring is approximately 4 inches. I used a round baking dish and had two rings, one inside the other. I place a bowl inside the ring to get a nice even inner circle. You can lightly cut the dough into serving sizes. Flatten the top so you can later place the vegetables easily.

4.   Bake for 10-12 minutes or until the crust is golden brown.  Keep checking to avoid burning  the bottom.  If your pastry is puffing up too much poke it with a fork so it doesn't rise as high. Remove from oven and cool completely.

5.   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, red peppers and other vegetables.  Press the vegetables lightly into the cream cheese.  Use the bottom of the red pepper and two strips of red pepper to make the bow.

6.   Serve this immediately or Ideally cover with Saran wrap and refrigerate for 1-2 hours prior to serving.

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