Appetizer Wreath Food

APPETIZER WREATH

Steps:

• 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.

CHRISTMAS WREATH APPETIZER

Steps:

• In a medium size bowl use a fork to mix together the PHILADELPHIA Cream Cheese, BREAKSTONE'S Sour Cream, OSCAR MAYER Bacon, tomatoes, and Italian seasoning. Set aside.
• Line a cookie sheet with aluminum foil. Unroll the crescent rolls and arrange in a circle, overlapping the crescents. Use the widest edge of the crescent roll on the inside of the circle. Leave a 3"-4" opening in the center.
• Use a small spoon to spread the cream cheese mixture around the base of the circle. Bring the points of the crescent roll up and over the cream cheese tucking the ends into the bottom of the roll, pinching to seal.
• In a small bowl, beat the egg with a fork. Use a pastry brush to lightly coat the top of the wreath with egg.
• Bake at 350 degrees F for 20-25 minutes or until the wreath is a nice, golden brown.
• Remove from oven and let cool 5 minutes. Remove from cookie tray and place on serving tray.
• Place tomatoes and parsley in center of wreath. Cut into small wedges when ready to serve.

CHRISTMAS WREATH APPETIZER

Steps:

• Preheat the oven to 375 degrees F.
• Remove the crescent roll dough from its packaging BUT DON'T UNROLL IT.
• 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).
• 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.
• 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.
• 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).
• When ready to assemble, spread the cheese mixture over the baked wreath.
• Sprinkle with chopped celery.
• Arrange broccoli florets, celery leaves and red pepper pieces around the wreath to decorate.
• Attach red pepper bow and serve.

PARTY WREATH

Steps:

• Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
• In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
• In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
• Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
• Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
• Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.