Ham and Veggie Crescent Wreath Prep Time: 20 min ; Start to Finish: 1 hr 10 min Makes: 20 servings Nutrition Information Flaky slices of Pillsbury® crescents are the base for a centerpiece that looks fabulous, but it's easy as can be! 2cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls1container (8 oz) pineapple cream cheese spread1/3cup chopped cooked ham1/4cup finely chopped yellow bell pepper1/4cup finely chopped green bell pepper1/2cup chopped fresh broccoli florets1tablespoon chopped red onion, rinsed, patted dry6grape tomatoes or small cherry tomatoes, quartered 1 . Heat oven to 375°F. Turn 10-oz custard cup upside down on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to make 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet. 2 . Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 4 slices and slices from second can (total of 24 slices) slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup. 3 . Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.4 . Place wreath on serving tray or platter. Spread cream cheese spread over wreath. Sprinkle with remaining ingredients. Serve immediately, or cover and refrigerate up to 4 hours before serving. High Altitude (3500-6500 ft):No change. Assemble and bake the crescent wreath up to 8 hours ahead. Cool it completely, cover it loosely with plastic wrap and store it at room temperature. Up to 4 hours before serving, uncover the wreath and top it with the remaining ingredients.
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