This appetizer wreath was easy to make ahead. I changed a few things. Their version served 16. Mine will make 28 or more servings.
3 tubes (8 oz. each) refrigerated crescent rolls
16 oz. cream cheese, softened
1 cup sour cream
2 teaspoons dill weed
1/4 teaspoon garlic powder
2 teaspoons dried onion flakes
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
2 cups chopped fresh broccoli florets
1 1/2 cup finely chopped celery
3/4 cup finely chopped sweet red pepper ~ Reserve enough of the red pepper to create a bow for the wreath. I made the bow first and diced the remaining pepper for the wreath.
I’m guessing on the amount of broccoli, celery and diced red pepper. I just diced and sprinkled it on until it looked full enough.
Remove crescent dough from packaging, but do not unroll it. Cut each tube into ten [rather than eight] slices. Arrange in a circle on an ungreased 16-in. pizza pan. I lined my pan with parchment paper. Arrange the remaining crescent rolls in a smaller circle just inside the first one.
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, garlic powder, dry onion, Worcestershire sauce and salt until smooth. Spread a little under the wreath to keep it from sliding off the platter. Spread mixture over the wreath; top with broccoli, celery and sweet red pepper. Create a bow with sweet red pepper to garnish the wreath. If I had had some cherry tomatoes handy, I would have dotted some of those on the wreath, as well.
Slice into 28 or more servings.
I’ll make this again. It was easy and so pretty! ~~Rhonda