{"id":7035,"date":"2007-08-11T14:57:56","date_gmt":"2007-08-11T21:57:56","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=7035"},"modified":"2010-06-20T15:02:51","modified_gmt":"2010-06-20T22:02:51","slug":"holiday-italian-herb-crescent-christmas-trees","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=7035","title":{"rendered":"Holiday Italian Herb Crescent Christmas Trees"},"content":{"rendered":"

\u00c2\u00a0<\/span><\/p>\n

\"\"<\/a>2 (8 ounce) cans refrigerated crescent dinner rolls <\/span><\/p>\n

1\/4 cup grated parmesan cheese <\/span><\/p>\n

1 teaspoon dried Italian seasoning <\/span><\/p>\n

1\/2 cup prepared sour cream and chive dip (I use recipe 101256) <\/span><\/p>\n

10 medium cherry tomatoes, sliced into 30 slices <\/span><\/p>\n

1 medium yellow bell pepper <\/span><\/p>\n

2 tablespoons chopped fresh parsley <\/span><\/p>\n

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Heat oven to 375\u00c2\u00b0F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1\/4 teaspoon Italian seasoning. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). With serrated knife, cut each roll into 8 slices (now they look like pinwheels). To form 1 tree, on cookie sheet, (I line mine with parchment paper it’s easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. Arrange 2 slices below, sides touching. Continue arranging rows of 3, 4, and 5 slices. Use remaining slice for trunk. Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes on wire rack. Repeat for 2nd tree on another cool cookie sheet. Place trees on serving platter. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. Cut 1\/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. 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 one on top of each tree. Chop remaining bell pepper; sprinkle over trees. Sprinkle with parsley. Serve immediately, or refrigerate until serving time.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c2\u00a0 2 (8 ounce) cans refrigerated crescent dinner rolls 1\/4 cup grated parmesan cheese 1 teaspoon dried Italian seasoning 1\/2 cup prepared sour cream and chive dip (I use recipe 101256) 10 medium cherry tomatoes, sliced into 30 slices 1 medium yellow bell pepper 2 tablespoons chopped fresh parsley \u00c2\u00a0 Heat oven to 375\u00c2\u00b0F. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. Sprinkle each rectangle with 1 tablespoon cheese and 1\/4 teaspoon Italian seasoning….<\/p>\n

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