Holiday Italian Herb Crescent Christmas Trees Recipes

HOLIDAY ITALIAN HERB CRESCENT CHRISTMAS TREES

Steps:

• Heat oven to 375°F.
• Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
• 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 (like a jelly roll).
• With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
• 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.
• Arrange 2 slices 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 on wire rack.
• Repeat for 2nd tree on another cool cookie sheet.
• Place trees on serving platter.
• If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
• 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.
• 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 one on top of each tree.
• Chop remaining bell pepper; sprinkle over trees.
• Sprinkle with parsley.
• Serve immediately, or refrigerate until serving time.

CHEERIO CHRISTMAS TREES

Steps:

• Heat butter in 3-quart saucepan.
• Add marshmallows.
• Cook over low heat, stirring constantly until marshmallows are melted and mixture is smooth.
• Remove from heat; stir in food color and vanilla.
• Fold in cereal until evenly coated.
• Quickly shape warm cereal mixture into Christmas tree shapes (about 2/3 cup per tree) on waxed paper, using buttered hands.
• Cut gumdrops into thins slice.
• Press gumdrop slices sticky side onto trees for "ornaments".

HOLIDAY HERB-CHEESE ROLLS

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, potato flakes, yeast, salt, dill and garlic powder. In a small saucepan, bring water and butter just to a boil., In a small bowl, pour boiling liquid over oats. Let stand until mixture cools to 120°-130°, stirring occasionally. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a firm dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Knead in mozzarella cheese. Place in a large bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a ball. Place in a 13x9-in. baking pan coated with cooking spray; brush milk over rolls., In a small bowl, combine the remaining ingredients; sprinkle over tops. Cover and let rise until nearly doubled, about 45 minutes. , Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pan to a wire rack. Refrigerate leftovers.

CHEERIOS CHRISTMAS TREES

Steps:

• Line a cookie sheet with waxed paper.
• Pour the cereal into a 4-quart bowl and set aside.
• Place the butter and marshmallows in a 3-quart saucepan. Heat over low heat, stirring constantly, until the mixture is smooth.
• Remove the saucepan from the heat.
• Stir in the food color until the mixture is evenly colored.
• Pour the marshmallow mixture over the cereal and stir until the cereal is evenly coated.
• Lightly spray your hands with cooking spray.
• For each tree, shape about 1/4 cup of the cereal mixture into a Christmas tree shape on the cookie sheet.
• Press the candies into the trees to decorate. If using gumdrops, slice into the size of ornaments.
• Refrigerate until firm, about 1 hour.
• Store the trees in a loosely covered container.