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2 (8 ounce) packages crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/2 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)
Directions:
1
Preheat the oven to 375 degrees F.
2
Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
3
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).
4
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.
5
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.
6
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).
7
When ready to assemble, spread the cheese mixture over the baked wreath.
8
Sprinkle with chopped celery.
9
Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
10
Attach red pepper bow and serve.
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