Creamy Italian Five Cheese Wreath Appetizer 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.

HOLIDAY CHEESE BALL WREATH

Steps:

• Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers.
• Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.
• Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

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.

CREAM CHEESE WREATH

Steps:

• 1. In a large bowl, mix the cream cheese and cheddar cheese with an electric mixer on medium speed until well blended.
• 2. Add the next five ingredients and blend well. Refrigerate for several hours or overnight.
• 3. Place a drinking glass in the center of your serving platter. Drop round tablespoonfuls of cheese mixture around the base of the glass, just touching the outer edges to form a ring. Smooth with a spatula. Remove the glass.
• 4. Garnish with chopped red bell pepper and fresh chopped parsley if desired. Serve with crackers, breadsticks, or fresh veggies.

CREAMY ITALIAN MINI CHEESE BALL APPETIZERS

Steps:

• Beat first 3 ingredients with mixer until blended. Divide in half. Add peppers to half, and onions to remaining half; mix each until blended.
• Refrigerate several hours or until chilled.
• Shape each mixture into 24 (1-inch balls); roll in nuts.

CREAMY ITALIAN FIVE-CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving. Decorate with basil.

CREAMY THREE-CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving. Sprinkle with green onions.

TACO CHEESE BALL WREATH

Steps:

• Line a 16-ounce bowl with plastic wrap, allowing excess to hang over the sides.
• Combine cream cheese, Monterey Jack cheese, and taco seasoning in a food processor; process until well combined. Add green onions, ½ of the cilantro leaves, and green chiles and pulse until well combined with flecks of green; do not fully process.
• Transfer cheese mixture to the lined bowl and press to smooth. Cover and refrigerator for at least 4 hours or up to 8 hours or overnight.
• Invert cheese onto a serving platter and remove plastic. Use a small shot glass or spoon to create a hole in the center of the cheese to form a wreath shape.
• Finely chop remaining cilantro leaves and lightly cover the top of the cheese. Combine tomato, onion, and jalapeno in a small bowl and place over the cilantro in a 1-inch ring around the wreath.

FESTIVE CHEESE WREATH APPETIZER

Steps:

• Beat cream cheese and shredded cheese in small bowl with mixer until blended.
• Add remaining ingredients; mix well. Refrigerate several hours.
• Place drinking glass on center of platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass before serving. Sprinkle with cilantro.

CHEESY PESTO ROLL WREATH (CHRISTMAS WREATH APPETIZER)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
• Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
• Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
• Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
• Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
• Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

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.