Ingredients
The following ingredients have 4 Servings
- (2) 8 oz tubes of crescent roll sheets
- 8 oz plain cream cheese
- 2/3 cup sour cream
- 1 oz dry ranch seasoning
- 1/2 tsp dried dill
- 1/2 tsp garlic power
- 2 cups finely chopped fresh broccoli (about 1 head)
- 1/2 cup chopped fresh cucumber
- 1 finely chopped red bell pepper
- 2/3 cup cherry tomatoes
Instruction
- Pre-heat oven to 375°F.
- Place a bowl with 4-5 inch width on a cookie sheet with the bowl side facing down. This will help guide creating the center of the wreath.
- Open the crescent roll dough and unroll. Fold the dough in half length-wise.
- Arrange each half around the bowl. Pinch the ends together to make a circle and press to dough to flatten so it bakes evenly.
- Remove bowl and place baking sheet in the oven. Bake for 11-12 minutes.
- Remove dough from oven. Press the dough down in any areas it might have bubbles so the surface is even. Allow dough to completely cool (about 30 minutes).
- While dough cools mix cream cheese and sour cream in a mixing bowl. Add the ranch seasoning, dill, and garlic. Stir.
- Spread the cream cheese mixture evenly on the dough. Decorate with chopped veggies. To make the bow, cut a ring of red pepper and slice at each lobe to give three U-shaped pieces. Cut one in half. Arrange with two lobes to create the loops and the two remaining pieces under the loops.
- Serve immediately or store in the fridge till you are ready to serve.
