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A festive wreath made with crescent roll dough topped with a creamy mixture of cream cheese, sour cream, dill weed and garlic powder. Decorated with sweet red peppers, broccoli and celery.
- 16 ounces refrigerated crescent rolls Two 8 ounce tubes
- 8 ounce cream cheese softened
- 1/2 cup sour cream
- 1 teaspoon dill weed
- 1/8 teaspoon garlic powder
- 1-1/2 cups broccoli florets chopped fresh
- 1 cup celery finely chopped
- 1/2 cup sweet red pepper finely chopped
- Celery leaves
Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.
Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 13g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 19mg | Sodium: 280mg | Potassium: 65mg | Fiber: 1g | Sugar: 4g | Vitamin A: 427mcg | Vitamin C: 9mg | Calcium: 26mg | Iron: 1mg