Best Red Hot Edible Pepper Wreath Recipes

Christmas Wreath Appetizer image

Provided by Phunny Pharmer

Categories Christmas

Time 30m

Yield 1 wreath, 16 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages crescent rolls
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/2 teaspoon italian seasoning
1 teaspoon garlic, minced
1 broccoli (1 small crown chopped into small florets)
3 stalks celery (chopped)
1 sweet red pepper (cut into various shapes)

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.

Edible Festive Wreath image

Provided by Kimberly Biegacki @pistachyoo

Number Of Ingredients 10

1 cup(s) broccoli florets
- tomatoes, fresh and diced
- and/or red peppers, diced
- celery, diced
1 - 2 package(s) cream cheese, room temperature
1 cup(s) sour cream
2 tube(s) refrigerated crescent rolls (8 oz. each)
1 tablespoon(s) ranch style dressing mix, dry
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) onion salt

Steps:

Preheat oven to 375 degrees. Open both tubes of crescent rolls and remove dough. DO NOT unroll, just slice into 8 pieces each roll. So, you'll have 16 slices to assemble on a round pan in a circle. Make sure they are touching one another. Bake for 15 to 20 minutes.
Mix your cream cheese, sour cream, dry ranch dressing, garlic powder and onion salt and set aside. Remove wreath from oven and let cool for at least 5 minutes. Spread cream cheese mixture on the wreath. Then place your veggies how you want them on the wreath. Serve on a festive platter.

Christmas Wreaths image

Provided by Rose Levy Beranbaum

Yield Makes 1 1/2 dozen 2-inch wreaths

Number Of Ingredients 7

1/2 cup (4 ounces) unsalted butter
30 (7.25 ounces) large marshmallows
1 1/2 teaspoons green liquid food coloring
1 teaspoon pure vanilla extract
4 cups (5 ounces) cornflakes
2 tablespoons (1 ounce) cinnamon red-hots (candied)
Equipment: flat counter or cookie sheet, lined with wax paper, sprayed with nonstick vegetable cooking spray or lightly greased or buttered; 2 small spoons sprayed with nonstick vegetable cooking spray or lightly greased or buttered.

Steps:

Spray a medium saucepan with nonstick vegetable shortening or lightly grease it.
Melt the butter over low heat.
Add the marshmallows and melt them over low heat, stirring constantly, until smooth (about 6 minutes). Remove the pan from the heat and whisk in the food coloring and vanilla extract until well blended. Stir in the cornflakes to coat them well. Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch of very hot tap water. Replace the water as it cools.
Working quickly so the mixture does not harden, use the 2 spoons, or lightly greased fingers, to drop small (1 heaping tablespoon) mounds of the cornflake mixture onto the wax paper. With lightly greased fingers, quickly form cornflake mounds into wreaths with holes in the centers. Immediately, while the wreaths are still sticky, decorate the wreaths with red-hots.
When wreaths dry, they may be strung with nylon string or gold ribbons as tree ornaments.