Christmas Wreath Appetizer

Recipe by Phunny Pharmer
READY IN: 30mins
YIELD: 1 wreath


  • 2
    (8 ounce) packages crescent rolls
  • 1
    (8 ounce) package cream cheese, softened
  • 12
  • 1
    teaspoon dill weed
  • 12
    teaspoon italian seasoning
  • 1
    teaspoon garlic, minced
  • 1
    broccoli (1 small crown chopped into small florets)
  • 3
    stalks celery (chopped)
  • 1
    sweet red pepper (cut into various shapes)


  • Preheat the oven to 375 degrees F.
  • Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
  • Cut each tube into eight slices and arrange the slices in a circle on ungreased baking sheet (about 11 inches in diameter -- you can make your circle on an pizza pan).
  • Bake dough wreath for 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing wreath to a serving platter. Then, cool it completely.
  • In small bowl, beat the sour cream, cream cheese together until smooth. Mix in dill, Italian seasoning and garlic. Refrigerate until ready to spread on wreath.
  • Cut red pepper into festive shapes (circles, stars, etc.) You can make a bow out of the rounded bottom and strips of the pepper (see the photo for example).
  • When ready to assemble, spread the cheese mixture over the baked wreath.
  • Sprinkle with chopped celery.
  • Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
  • Attach red pepper bow and serve.