Directions (continued)

• smooth. Stir in enough remaining flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about
• 6-8 minutes. Place in a greased bowl, turning once to grease the
• top. Cover and let rise in a warm place until doubled, about 1 hour.
• Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth.
• Add the mayonnaise, 1 teaspoon lemon juice, lemon-pepper and
• parsley; mix well. Stir in crabmeat if desired; set aside.
• Turn dough onto a lightly floured surface; roll out into a 22-in. x
• 14-in. rectangle. Spread prepared filling to within 1/2-in. of
• edges. Roll up jelly-roll style, starting with a long side; pinch
• seams to seal. Cut into 22 slices.
• Cover a baking sheet with foil and grease well. Place one slice near
• the top center of prepared baking sheet. Place two slices in the
• second row with sides touching. Repeat, adding one slice per row,
• until tree has five rows. Repeat last row. Center remaining two
• slices below last row for the trunk. Cover and let rise until
• doubled, about 30 minutes.
• Bake at 325° for 25-30 minutes or until golden brown. Carefully
• transfer rolls with foil onto a wire rack to cool completely.
• Meanwhile, in a small bowl, beat remaining cream cheese and lemon
• juice until smooth. Cut a small hole in the corner of pastry or
• plastic bag; fill with cream cheese mixture. Pipe onto rolls for
• garland.
• Cut peppers in half vertically; remove stems and seeds. Using a
• 1-1/2-in. star-shaped cookie cutter, cut out stars from peppers;
• place on tree. Carefully remove a 2-in. piece of peel from lemon
• (save lemon for another use). With a 2-in. star-shaped cookie
• cutter, cut out a star from peel; place on top of tree. Remove foil
• before serving. Refrigerate leftovers. Yield: 1 tree (22 rolls).