Holiday Herb Crescent Trees

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried italian seasoning
• 1/2 cup chives, and onion potato topper
• 30 slices cherry tomatoes (8-10 medium)
• 1/2 medium yellow pepper
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 heat oven to 375°f.
• 2 unroll cans of the dough and separate into 4 long rectangles; firmly press perforations. sprinkle each rectangle with 1 tablespoons cheese aned 1/4 teaspoons italian seasoning.
• 3 starting with one short side, roll up each rectangle, forming 4 rolls. with serrated knife, cut each roll into 8 slices.
• 4 to form a 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 trunk.
• 5 bake first tree 12-25 minutes or until golden brown. cool 5 minutes; cool on wire rack. repeat for second tree on another cookie sheet.
• 6 place trees on serving platters. spoon potato topper in to resealable bag. cut 1/4-inch hole in bottom corner of bag. pipe over trees.
• 7 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.
• 8 makes 2 trees (16 servings each).