Total Time
Prep 40 mins
Cook 18 mins

This is a Tex-Mex twist on the veggie pizza. The wreath is a nice presentation for the holidays, but the crescent rolls can be rolled flat and baked for a more traditional pizza-type crust. I use my own fresh salsa for the topping (on the side), but a chunky bottled version would work. The chipotle chiles add a nice heat to the creamy layer and their amount can be adjusted to your tastes. This recipe is from a Pillsbury appetizer cookbook.

Ingredients Nutrition


  1. Heat oven to 375°F.
  2. Invert a custard cup on center of ungreased cookie sheet.
  3. Do not unroll crescent rolls.
  4. Slice each log into 20 rounds (40 total).
  5. Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
  6. Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
  7. Remove custard cup from center of wreath.
  8. Bake for 15 to 18 minutes or until light golden brown.
  9. Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
  10. Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
  11. Blend until chiles are chopped finely and mixture is thoroughly combined.
  12. Place cooled wreath on serving tray or platter.
  13. Spread sour cream mixture over wreath.
  14. Decorate with olives, avocado, tomato, and cheese.
  15. Place salsa in a small bowl; place in center of wreath.
  16. Store in refrigerator.
Most Helpful

I tried this recipe for Xmas and it was a huge hit! The flavor is perfect and I made it in the shape of an xmas tree. I made alittle extra of the topping mixture, but it does not keep at all, even overnight. It is not a big deal because I would be surprised if you have any leftovers from this dish anyways.

Elboe Bethel June 17, 2008