Holiday Italian Herb Crescent Christmas Trees

Total Time: 2 hrs 30 mins Preparation Time: 2 hrs Cook Time: 30 mins

Ingredients

• 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

Recipe

• 1 heat oven to 375°f.
• 2 unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
• 3 sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon italian seasoning.
• 4 starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
• 5 with serrated knife, cut each roll into 8 slices (now they look like pinwheels).
• 6 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.
• 7 arrange 2 slices below, sides touching.
• 8 continue arranging rows of 3, 4, and 5 slices.
• 9 use remaining slice for trunk.
• 10 bake first tree 12 to 14 minutes or until golden brown.
• 11 cool 5 minutes on wire rack.
• 12 repeat for 2nd tree on another cool cookie sheet.
• 13 place trees on serving platter.
• 14 if you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
• 15 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.
• 16 place tomato slice on each pinwheel except top and bottom ones.
• 17 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.
• 18 chop remaining bell pepper; sprinkle over trees.
• 19 sprinkle with parsley.
• 20 serve immediately, or refrigerate until serving time.