2 (8-oz.) packages of refrigerated crescent rolls
1 (8-oz.) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped green vegetables (bell peppers,
broccoli, cucumber, green onions)
1/4 cup chopped red bell pepper
Heat oven to 375 degrees. Remove dough from cans in rolled sections; do not unroll.
Slice each dough section 7 times to yield 8 rounds each (16 per package).
Place custard cup on an ungreased cookie sheet. Lay flat dough circles around the center cup touching each other to form wreath shape, then
arrahge an outer ring. The circles should all be touching each other but do not press together. Remove the cup and Bake at 375 degrees for 11 to 13 minutes or until golden brown.
Cool one minute; loosen with spatula and slide onto wire rack to completely cool.
Place wreath on platter.
In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over the wreath. Decorate the wreath with assorted green vegetables pieces, then sprinkle with red pepper.
Refrigerate until serving time.
To serve; pull apart the slices of the wreath.