Holiday Italian Herb Crescent Christmas Trees Recipes

HOLIDAY HERB CRESCENT TREES

Steps:

• Heat oven to 375°F.
• 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.
• Starting with one short side, roll up each rectangle, forming 4 rolls. With serrated knife, cut each roll into 8 slices.
• 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.
• 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.
• 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.
• 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.
• Makes 2 trees (16 servings each).

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.

BUTTERY HERB CHRISTMAS TREE

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, egg, sugar, salt and 1-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough., Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface. Roll out dough to 1/8-in. thickness; cut out into seventeen 3-1/2-in. circles., For herb butter, combine the butter, garlic, basil, oregano, onion and cayenne. Set aside 1 teaspoon herb butter. Spread the remaining herb butter over dough circles to within 1/2 in. of edges. Using the dull edge of a table knife, make an off center crease in each roll. Fold along crease., To form tree, place 1 roll near the top center of a parchment paper-lined 15x10x1-in. baking pan. Arrange 14 rolls overlapping slightly, forming a tree. Use water to moisten dough where it overlaps., For trunks, place remaining rolls on bottom of tree. Cover and let rise until doubled, about 40 minutes., In microwave, melt reserved butter mixture. Brush over rolls; sprinkle with sesame seeds. Bake at 350° until golden brown, 15-20 minutes. Serve warm.