Holiday Italian Herb Crescent Christmas Trees

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READY IN:
2hrs 30mins
SERVES:
32
YIELD:
2 trees
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
  3. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
  4. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
  5. With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
  6. To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
  7. Arrange 2 slices below, sides touching.
  8. Continue arranging rows of 3, 4, and 5 slices.
  9. Use remaining slice for trunk.
  10. Bake first tree 12 to 14 minutes or until golden brown.
  11. Cool 5 minutes on wire rack.
  12. Repeat for 2nd tree on another cool cookie sheet.
  13. Place trees on serving platter.
  14. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
  15. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
  16. Place tomato slice on each pinwheel except top and bottom ones.
  17. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
  18. Chop remaining bell pepper; sprinkle over trees.
  19. Sprinkle with parsley.
  20. Serve immediately, or refrigerate until serving time.

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