• Cooking Time: 15-18
  • Servings:
  • Preparation Time:



  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
  • 1 container (8 oz) pineapple cream cheese spread
  • 1/3 cup chopped cooked ham
  • 1/4 cup finely chopped yellow bell pepper
  • 1/4 cup finely chopped green bell pepper
  • 1/2 cup chopped fresh broccoli florets
  • 1 tablespoon chopped red onion, rinsed, patted dry
  • 6 grape tomatoes or small cherry tomatoes, quartered


  • 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.
  • 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.
  • 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.
  • 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.

Categories: Appetizer  Christmas  Oven  Roll 
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