Friday, December 18, 2009

Crescent Holiday Tree

Sometimes you just have to laugh at yourself, and this is one of those times. I read the recipe right before I went to the store and picked up all the ingredients. What I didn't know at the time is there are two recipes I'd been looking at. One had 1 crescent roll container, and the other said 2. I only got 1. Well, this cute little tree turned into just that, a cute little tree. I really don't have time to redo it, it's for a party tonight. A good thing though, is that it will fit on my platter I just got. It's for sure an appetizer, each little piece is bite size.

Crescent Holiday Tree

2 cans (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 container (8 oz) chives-and-onion cream cheese spread
1 tablespoon milk
3/4 medium red bell pepper
1/4 medium yellow bell pepper
1/2 cup chopped fresh broccoli
2 tablespoons sliced ready-to-eat baby-cut carrots
1 tablespoon chopped cucumber

1. Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut each roll into 8 slices for a total of 16 slices.
2. On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
3. Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.
4. Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
5. Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving


  1. that sounds like something I would do- get half of what I need or combine things in my head to make neither one work with what I got- LOL. I am glad I am not the only one :) It looks like a good recipe, did it go over well?

  2. Everyone liked it and it tasted great too!