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Name: Spinach Dip Crescent Wreath
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 20
Cuisine: American
Ingredients: 2 pk Pillsbury Refrigerated Reduced Fat Crescent Dinner; 1 tb Green Onions chopped; 1/2 ts Dried dill weed; 1 1/2 c Frozen Cut Leaf Spinach; 1/2 c Fat-free mayonnaise; sm cherry tomatoes; 2 tb Green Onions chopped; 1 tb Chopped fresh parsley; 2 tb Skim milk; 1/4 c red bell pepper Chopped; 3/4 c Light sour cream; 1/2 ts Seasoned salt; Green bell pepper cut Into holly leaves

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INGREDIENTS

2 pk Pillsbury Refrigerated Reduced Fat Crescent Dinner
1 tb Green Onions ; chopped
1/2 ts Dried dill weed
TOPPING
1 1/2 c Frozen Cut Leaf Spinach
GARNISHES
1/2 c Fat-free mayonnaise
sm cherry tomatoes
2 tb Green Onions ; chopped
1 tb Chopped fresh parsley
WREATH
2 tb Skim milk
1/4 c red bell pepper ; Chopped
3/4 c Light sour cream
1/2 ts Seasoned salt
Green bell pepper ; cut Into holly leaves

Servings

INSTRUCTIONS

Heat oven to 375 F. Invert 10-oz. custard cup on center of ungreased large cookie sheet. Remove dough from one can, keeping dough in one piece; do not unroll. (Keep remaining can of dough in refrigerator.) With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 of the 20 slices, slightly overlapping, around custard cup. Repeat with second can of dough, cutting log into 20 slices. Arrange slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center. Bake at 375 F. for 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet and carefully slide onto wire rack. Cool 30 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Place cooked spinach in strainer or colander; rinse with cold water to cool. Squeeze to drain completely. In medium bowl, combine sour cream, mayonnaise and milk; blend well. Add spinach and all remaining topping ingredients; mix well. Cover; refrigerate until serving time. Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate for up to 2 hours before serving. DIETARY EXCHANGES: 1 Starch, 1/2 Fat OR 1 Carbohydrate, 1/2 Fat Posted to MM-Recipes Digest by valerie@nbnet.nb.ca (valerie) on Dec 01, 1999

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Spinach Dip Crescent Wreath

2 pk Pillsbury Refrigerated Reduced Fat Crescent Dinner
1 tb Green Onions chopped
1/2 ts Dried dill weed
 TOPPING
1 1/2 c Frozen Cut Leaf Spinach
 GARNISHES
1/2 c Fat-free mayonnaise
 sm cherry tomatoes
2 tb Green Onions chopped
1 tb Chopped fresh parsley
 WREATH
2 tb Skim milk
1/4 c red bell pepper Chopped
3/4 c Light sour cream
1/2 ts Seasoned salt
 Green bell pepper cut Into holly leaves

Heat oven to 375 F. Invert 10-oz. custard cup on center of ungreased large  cookie sheet.    Remove dough from one can, keeping dough in one piece; do not unroll. (Keep  remaining can of dough in refrigerator.)  With hands, roll dough to 12-inch  log.  Cut log into 20 slices.  Arrange 16 of the 20 slices, slightly  overlapping, around custard cup.    Repeat with second can of dough, cutting log into 20 slices. Arrange slices  from second can and remaining 4 slices from first can (total of 24 slices),  slightly overlapping each other, next to but not overlapping first ring.  Remove custard cup from center.    Bake at 375 F. for 13 to 16 minutes or until light golden brown. Gently  loosen wreath from cookie sheet and carefully slide onto wire rack. Cool 30  minutes or until completely cooled.    Meanwhile, cook spinach as directed on package. Place cooked spinach in  strainer or colander; rinse with cold water to cool. Squeeze to drain  completely.    In medium bowl, combine sour cream, mayonnaise and milk; blend well. Add  spinach and all remaining topping ingredients; mix well. Cover; refrigerate  until serving time.    Place cooled wreath on serving tray. Spread wreath with spinach topping.  Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate  with bell pepper "holly leaves" and cherry tomato "berries." Serve  immediately, or cover and refrigerate for up to 2 hours before serving.    DIETARY EXCHANGES:  1 Starch, 1/2 Fat OR 1 Carbohydrate, 1/2 Fat    Posted to MM-Recipes Digest  by valerie@nbnet.nb.ca (valerie) on Dec 01,  1999

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Nutrition

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Serving Size: 1 Serving (39g)
Recipe Makes: 20

Calories: 34
Calories from Fat: 14 (41%)

Amt Per Serving		% DV

	Total Fat 1.6g	2 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.1g
Cholesterol 3.6mg		1 %
Sodium 133.8mg		5 %
Potassium 80.4mg		2 %
Total Carbohydrate 3.8g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 3.2g
Protein 1.5g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 34

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