Holiday Herb Crescent Tree
Prepared by: Susan Mills-Gray,
University of Missouri Extension
December 15, 2013
- 1 8-oz refrigerated reduced fat crescent rolls
- ¼ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ¼ cup chive and onion potato topper
- 15 slices cherry tomatoes
- ¼ medium yellow bell pepper
- 1 tablespoon chopped fresh parsley
- Heat oven to 375 degrees F. Unroll can of dough and separate into 2 long rectangles; firmly press perforations to seal. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. Starting with 1 short side, roll up each rectangle, forming 4 rolls; press edges to seal. With serrated knife, cut each roll into 8 slices.
- To form tree, on ungreased cookie sheet, place 1 slice, cut side down, for top of tree. Arrange 2 slices just below, sides touching. Continue arranging rows of 3, 4 and 5 slices. Use remaining slice for tree trunk.
- Bake tree 12 to 14 minutes or until golden brown. Cool 5 minutes; cool on wire rack. Place trees on serving platters. Spoon potato topper into resealable, plastic food-storage bag. Cut 1/4-inch hole in bottom corner of bag; pipe over trees. Place tomato slice on each pinwheel except top and bottom ones. With 1 1/4 to 1 1/2-inch star-shaped cutter, cut 2 stars from yellow bell pepper; place 1 on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.
Nutrition information per serving (2 slices)
Total Fat: 4.5g
Dietary Fiber: 0g
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to http://dss.mo.gov/fsd/fstamp/. For more information, call MU Extension's Show-Me Nutrition line at 1-888-515-0016.
Last update: Wednesday, November 27, 2013