Today, we're sharing a fun & festive twist on a veggie pizza, from our book Christmas Kitchen! This recipe makes a holiday wreath out of crescent rolls and chopped veggies and was originally shared by Sophia Graves of Okee-
chobee, Florida. It's one she brings to her office Goodie Day every year...
we think it's a great dish to share at holiday potlucks and open houses too!
2 8-oz. tubes refrigerated crescent rolls
8-oz. container pineapple cream cheese
1/3 c. cooked ham, chopped
1/4 c. yellow pepper, chopped
1/4 c. green pepper, chopped
1/2 c. broccoli flowerets, chopped
1 T. red onion, chopped
6 cherry tomatoes, quartered
Turn a 10-ounce custard cup or a small bowl upside-down in the center of an ungreased baking sheet. Remove dough from one tube; do not unroll. Keep remaining tube refrigerated. Roll dough between your hands to make a 12-inch log. Cut log into 20 slices. Arrange 16 slices around cup or bowl, slightly overlapping and in a clockwise direction. Roll second tube of dough into a 12-inch log, cutting log into 20 slices. Using 4 slices from first tube and 20 slices from second tube, arrange in a counter-clockwise direction, close to but not overlapping the first ring. Remove cup or bowl. Bake at 375 degrees for 15 to 18 minutes, or until lightly golden. Gently loosen wreath from baking sheet; carefully slide onto a wire rack. Cool completely, about 30 minutes. Place wreath on a serving tray or platter. Spread softened cream cheese over wreath; sprinkle with remaining ingredients. Slice into serving-size pieces. Serve immediately or cover and refrigerate up to 4 hours before serving. Makes 14 to 16 servings.
Are you planning on making this dish?
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Have a great holiday recipe of your own?
Send it our way...we'd love to include you in an upcoming book!