Cheesy Pesto Roll Wreath (Christmas Wreath Appetizer)
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup basil pesto, divided
- 12 sprigs fresh rosemary, or to taste
- 1 pint cherry tomatoes, or to taste
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
- Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
- Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
- Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
- Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
- Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.
Source
Original recipe: View Original