Holiday Italian Herb Crescent Christmas Trees

Recipe by GrandmaG
READY IN: 2hrs 30mins
SERVES: 32
YIELD: 2 trees
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375°F.
  • Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
  • Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
  • Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
  • With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
  • To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
  • Arrange 2 slices below, sides touching.
  • Continue arranging rows of 3, 4, and 5 slices.
  • Use remaining slice for trunk.
  • Bake first tree 12 to 14 minutes or until golden brown.
  • Cool 5 minutes on wire rack.
  • Repeat for 2nd tree on another cool cookie sheet.
  • Place trees on serving platter.
  • If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
  • Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
  • Place tomato slice on each pinwheel except top and bottom ones.
  • With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
  • Chop remaining bell pepper; sprinkle over trees.
  • Sprinkle with parsley.
  • Serve immediately, or refrigerate until serving time.
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