CHRISTMAS TREE SAVORY ROLLS

Christmas Tree Savory Rolls image

Topped with festive pepper stars, this appetizer tree consists of tender yeast rolls with a savory cream cheese filling. It's good with or without the crabmeat. -Maryalice Wood, Langley, British Columbia

Provided by Taste of Home

Time 1h25m

Yield 1 tree (22 rolls).

Number Of Ingredients 18

Ingredients

4 to 4-1/2 cups all-purpose flour
2/3 cup sugar
1 tablespoon active dry yeast
2 teaspoons grated lemon zest
1 teaspoon salt
3/4 cup 2% milk
2/3 cup water
1/3 cup canola oil
1 tablespoon lemon juice
FILLING:
1 package (8 ounces) cream cheese, softened, divided
2 tablespoons mayonnaise
2 teaspoons lemon juice, divided
1 teaspoon lemon-pepper seasoning
1 teaspoon dried parsley flakes
1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, optional
1 each small green and sweet red pepper
1 medium lemon

Steps:

In a large bowl, combine 3 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon pepper and parsley; mix well. Stir in crabmeat if desired; set aside. , Turn dough onto a lightly floured surface; roll out into a 22x14-in. rectangle. Spread prepared filling to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices., Cover a baking sheet with foil and grease well. Place 1 slice near the top center of prepared baking sheet. Place 2 slices in the second row with sides touching. Repeat, adding 1 slice per row, until tree has 5 rows. Repeat last row. Center remaining 2 slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes. , Bake at 325° until golden brown, 25-30 minutes. Carefully transfer rolls with foil onto a wire rack to cool completely., Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry bag; fill with cream cheese mixture. Pipe onto rolls for garland. , Cut peppers in half vertically; remove stems and seeds. Using a 1-1/2-in. star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in. piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers.

Nutrition Facts : Calories 191 calories, Fat 9g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 170mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.