Make your holiday buffet look pretty and appetizing in one step. I love this recipe for the Holiday Appetizer Wreath because it tastes good and even has veggies in it! Now the picture is a stock photo and shows a candle in the middle – I would suggest a battery operated candle or no candle at all actually for safety’s sake.
Holiday Appetizer Wreath
by General Mills
- 6 slices bacon *I would avoid any sugar or sweet cured hams for this, peppered ham would be great though
- 1/2 cup chive-and-onion cream cheese spread (from 8-oz container) *My tip you can use the 1/3 less “cream cheese” or regular cream cheese and add a little fresh chives or onion past, onion powder too
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls *Keep the dough in the fridge while you prep the rest of the ingredients and are ready to use – it will make your finished dish much better
- 2 cups Green Giant Select® frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper towel *Important to pat dry or your ring will be soggy
- 1/3 cup diced red bell pepper
- 1 egg, beaten
- 1 teaspoon sesame seed *I leave this off myself, using some a little sea salt is good tho
- Fresh rosemary, if desired *this is just for the decorations – you could use other green herbs/veggies also
Heat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel; crumble bacon and set aside. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap edge of cookie sheet. Press overlapping dough to flatten. Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring (filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.
Ok, I just had to share this Ho Ho Ho Off video too. It gave me a chuckle and reminded me of my trip to the Green Giant Valley this summer.
Do you like the recipe? How about the video?
Disclosure: The recipe is from General Mills. I was a guest of Green Giant this summer, but I am a user of their products and have been for years. Opinions are my own.