Holiday Veggie Appetizer Wreath
1 pkg. (340g) refrigerated flaky rolls1 container (250g) chive and onion soft cream cheese
1 garlic clove, pressed
1 tsp. dried dill weed
1 C. broccoli, chopped
1/2 C. cucumber
2 medium plum tomatoes, seeded and chopped
Using lightly floured pizza roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11-13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto cooling rack it cool.
In a bowl, combine cream cheese, garlic and dill weed.
Score cucumber lengthwise; remove seeds. Slice cucumber; cut slices into quarters. Chop tomato.
Return crust to crust to cooled stone; spread evenly with cream cheese mixture. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.
This is my kind of wreath!
ReplyDeleteLooks delicious and so festive!
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