Best Crescent Holiday Tree Recipes

Crescent Holiday Appetizer Tree image

Provided by Pillsbury Crescent

Categories Breads

Time 40m

Yield 16 serving(s)

Number Of Ingredients 8

1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls or 1 (8 ounce) can Pillsbury Crescent Recipe Creations refrigerated flaky dough sheet
1 (8 ounce) container cream cheese spread (chives-and-onion)
1 tablespoon milk
3/4 medium red bell pepper
1/4 medium yellow bell pepper
1/2 cup fresh broccoli, chopped
2 tablespoons baby carrots (sliced ready-to-eat)
1 tablespoon cucumber, chopped

Steps:

Heat oven to 375°F Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
Place slices, cut side down, on ungreased cookie sheet. 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.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
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.

Nutrition Facts : Calories 90.5, Fat 5, SaturatedFat 2.8, Cholesterol 20, Sodium 176.7, Carbohydrate 8.9, Fiber 0.8, Sugar 1.5, Protein 2.6

Crescent Holiday Tree image

Provided by @MakeItYours

Number Of Ingredients 8

One 8-ounce can PillsburyÂ® refrigerated crescent dinner rolls or one 8-ounce can PillsburyÂ® Crescent Recipe CreationsÂ® refrigerated seamless dough sheet
One 8-ounce container 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

Steps:

Heat the oven to 375 degrees F. Remove the dough from can in 1 long roll; do not unroll or separate. Cut the roll into 16 slices.
On an ungreased cookie sheet, place the slices cut-side down to form a 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 the remaining slice for the tree trunk.
Bake 11-13 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.
Place the tree on a serving platter or tray. In small bowl, mix the cream cheese spread and milk until smooth. Spread the mixture over the baked tree.
Cut strips from the red bell pepper for garland; chop any remaining red pepper. With a small star-shaped canapÃ© cutter, cut a star from the yellow bell pepper; chop the remaining yellow pepper. Decorate the tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.