I thought I'd take a break from my Hurry Up & Eat recipe this week and share this cute appetizer instead. I saw the recipe over on Orgjunkie's Menu Plan Monday, and thought it was so festive and looked to be pretty simple to make! I made it for a teacher luncheon and it really was easy, and since I had all the basic staples already (except dill, which my neighbor kindly shared with me), I only had to buy a few fresh veggies to complete the recipe.Happy Cooking!
2 tubes (8 ounces each) refrigerated crescent rolls (Pillsbury Crescents On Sale $1.66, $.40/2 12/13SS or 12/06SS; $1/2; $.50/2; $.25/1 11/15GM & 10/25SS, $.40/2 PRINT)
1 package (8 ounces) cream cheese (Philadelphia Cream Cheese On Sale $1.25, $.55/2 PRINT; $.50/2; $1/3 from 12/06SS, $1/1 Publix Grape Magazine, December 2009, $1/1 Publix Winter Family Savings, $1/1 PRINT)
1/2 cup sour cream (Breakstones on sale $.99, $.55/1 from 12/13SS, $.55/1PRINT, $1/2 from 11/15RP)
1 teaspoon dill weed ($1/1 any McCormick spice 12/6 SS; $1/2 any McCormick spice 11/2; $.55/1 any McCormick spice Publix All the Trimmings booklet)
1/8 teaspoon garlic powder ($1/1 any McCormick spice 12/6 SS; $1/2 any McCormick spice 11/2; $.55/1 any McCormick spice Publix All the Trimmings booklet)
1-1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery (On Sale $.99)
1/2 cup finely chopped sweet red pepper (Large Bag Peppers on Sale $2.49 – this is what I bought because it had a few red peppers mixed in with the green, and I'm going to chop up the rest of the peppers to freeze to add to casseroles & chili so they won't go to waste)
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 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.
Photo and recipe courtesy of Taste of Home. Go HERE to see a printable recipe, and thanks to I Heart Publix, Two Thrifty Sisters & Hot Coupon World for the coupon matchups.
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