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      RECIPE TITLE "Holiday Herb Crescent Trees Recipe"
    Source: Pillsbury®,
    courtesy of Cooking.com

    yields2 trees (16 servings each) time--- difficulty easy

    Deck a platter with a holiday tree fashioned from rounds of tender pastry, cheese and veggies. Lovely!

      RECIPE INGREDIENTS

    2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
    1/4 cup grated Parmesan cheese
    1 teaspoon dried Italian seasoning
    1/2 cup chive and onion potato topper (from 12-oz container)
    30 slices cherry tomatoes (8 to 10 medium)
    1/2 medium yellow bell pepper
    2 tablespoons chopped fresh parsley

    Christmas With Southern Living 2006
    Christmas With Southern Living 2006 Readers flock to this gorgeous book year after year because it's always filled with fresh ideas for fun-filled Christmas celebrations-in that special Southern Living way. Decorating, crafting, gift giving, cooking, party planning-they're all here, with tips and tricks that will have family and friends thinking you've been preparing for months.

      RECIPE METHOD

    Heat oven to 375 degrees F.

    Unroll cans of the dough and separate into
    4 long rectangles; firmly press perforations. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.

    Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.

    To form 1 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.

    Bake first tree 12 to 14 minutes or until golden brown. Cool 5 minutes; cool on wire rack. Repeat for second tree on another cookie sheet.

    Place trees on serving platters. Spoon potato topper into resealable plastic bag. Cut 1/4-inch hole in bottom corner of bag. Pipe over trees.

    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.

    Recipe reprinted by permission of Pillsbury®. All rights reserved.


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