Prep 20m Cook 20m Additional 5m Ready In 45m
Servings 12 servings Calories 293.5

This savory appetizer is great to eat as a bite on its own or spread onto crackers. You can add fresh rosemary sprigs and cherry tomatoes to make the wreath even more festive.

Recipe Ingredients

  • 2 (8 ounce) packages refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • ½ cup basil pesto, divided
  • 12 sprigs fresh rosemary, or to taste
  • 1 pint cherry tomatoes, or to taste

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
  2. 2 Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles on the prepared baking sheet the flat edges lined up and overlapping along the 5-inch circle and the points facing outward; it will resemble a sunburst.
  3. 3 Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
  4. 4 Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
  5. 5 Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
  6. 6 Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.

Nutrition Facts

  • Calories 293.5
  • Carbohydrate 17.4 g
  • Cholesterol 29.9 mg
  • Fat 20.9 g
  • Fiber 0.7 g
  • Protein 8.5 g
  • Saturated Fat 8.4 g
  • Sodium 488.6 mg
  • Sugar 2.8 g

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