Appetizer Wreath:

"I have lots of fun with this festive wreath," says Shirley P. of
Dickinson, North Dakota. "I often place a bowl of stuffed olives in
the center."

Prep: 20 min.
Bake: 15 min. + cooling

2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Celery leaves

Remove crescent dough from packaging (do not unroll). Cut each tube
into eight slices. Arrange in an 11-in. circle on an ungreased 14-in.
pizza pan. 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 mixing bowl, beat the cream cheese, sour cream, dill and
garlic powder until smooth. Spread over wreath; top with broccoli,
celery and red pepper. Form a bow garnish with celery leaves. Yield:
16 servings.

Source: Taste of Home's Quick Cooking




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