Recipe for the day ~ Appetizer Wreath

***I have never made this but it was so pretty that I had to share***

 This appetizer wreath was easy to make ahead. A few things have been changed by the person who made this. Their version served 16. The person who made this stated that it will make 28 or more servings.

Ingredients:

3 tubes (8 oz. each) refrigerated crescent rolls

16 oz. cream cheese, softened

1 cup sour cream

2 teaspoons dill weed

1/4 teaspoon garlic powder

2 teaspoons dried onion flakes

1 teaspoon Worcestershire sauce

1/4 teaspoon salt

2 cups chopped fresh broccoli florets

1 1/2 cup finely chopped celery

3/4 cup finely chopped sweet red pepper ~ Reserve enough of the red pepper to create a bow for the wreath. 

She made the bow first and diced the remaining pepper for the wreath.

The person who made this wreath guessed on the amount of broccoli, celery and diced red pepper.

 She just diced and sprinkled it on until it looked full enough.

Remove crescent dough from packaging, but do not unroll it. 

Cut each tube into ten [rather than eight] slices. 

Arrange in a circle on an ungreased 16-in. pizza pan. 

She lined my pan with parchment paper. 

Arrange the remaining crescent rolls in a smaller circle just inside the first one.

Bake at 375° for 15-20 minutes or until golden brown. 

Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill, garlic powder, dry onion, Worcestershire sauce and salt until smooth. 

Spread a little under the wreath to keep it from sliding off the platter. 

Spread mixture over the wreath; top with broccoli, celery and sweet red pepper. 

Create a bow with sweet red pepper to garnish the wreath. 

The person who made this stated that if she had some cherry tomatoes handy, she would have dotted some of those on the wreath, as well.

Slice into 28 or more servings.