TACO CRESCENT WREATH
This is a Tex-Mex twist on the veggie pizza. The wreath is a nice presentation for the holidays, but the crescent rolls can be rolled flat and baked for a more traditional pizza-type crust. I use my own fresh salsa for the topping (on the side), but a chunky bottled version would work. The chipotle chiles add a nice heat to the creamy layer and their amount can be adjusted to your tastes. This recipe is from a Pillsbury appetizer cookbook.
Provided by Ms B.
Categories Vegetable
Time 58m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 375°F.
- Invert a custard cup on center of ungreased cookie sheet.
- Do not unroll crescent rolls.
- Slice each log into 20 rounds (40 total).
- Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
- Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
- Remove custard cup from center of wreath.
- Bake for 15 to 18 minutes or until light golden brown.
- Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
- Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
- Blend until chiles are chopped finely and mixture is thoroughly combined.
- Place cooled wreath on serving tray or platter.
- Spread sour cream mixture over wreath.
- Decorate with olives, avocado, tomato, and cheese.
- Place salsa in a small bowl; place in center of wreath.
- Store in refrigerator.
Nutrition Facts : Calories 124.1, Fat 6, SaturatedFat 1.9, Cholesterol 16.8, Sodium 262.4, Carbohydrate 14.6, Fiber 1.8, Sugar 1.8, Protein 3.4
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