- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1/2 cup spreadable pineapple cream cheese
- 1/3 cup diced fully cooked ham
- 1/4 cup finely chopped sweet yellow pepper
- 1/4 cup finely chopped green pepper
- 1/2 cup chopped fresh broccoli florets
- 6 grape tomatoes, quartered
- 1 tablespoon chopped red onion
- Remove crescent dough from tubes (do not unroll). Cut each roll 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.
- Spread cream cheese over wreath; top with ham, peppers, broccoli, tomatoes and onion. Store in the refrigerator. Yield: 16 appetizers.
Reviews for Veggie Ham Crescent Wreath
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"Did not have much flavor. I prefer the dill or ranch style ones better."
"This is a creative use of 2 cans of Crescent Roll Dough sliced to form the base for your Veggie Ham Crescent Wreath Recipe for a Spring, Summer, or Early Fall Dinner or Brunch Dish! Hand chopping the Ham and Veggies is quite simple. The Pineapple Cream Cheese just needs to be at room temperature in order to spread it upon the cooled, baked wreath. It goes together beautifully. If you do not have small plates to set into the center, simply supply plates to the side, and fill the center with a small bowl of Carrot Pennies Salad. I will share that recipe if you need it. It is quite simple and very delicious. Enjoy!"
"I left off the ham to make it vegetarian. Loved the flavor combinations. It sort of falls apart when you try to take a piece, but not terribly bad. I made 2 for a catering I did and I couldn't put the second one on the serving dish. It was kind of difficult to transfer, but not impossible! It seems to be a lot of bread for the topping, but that could also be due to the fact that I left off the ham."