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Taco Crescent Wreath




Source of Recipe


Pillsbury Holiday Appetizers






List of Ingredients



• 2 (8-oz.) cans Pillsbury Refrigerated Crescent Dinner Rolls
  
• 2 dried chipotle chiles
  
• 1/3 cup sour cream
  
• 1/4 cup chopped fresh cilantro
  
• 1/4 cup mayonnaise
  
• 1 teaspoon sugar
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon cumin
  
• 1 (2 1/4-oz.) can sliced ripe olives, drained
  
• 1 avocado, peeled, diced and dipped in lime juice
  
• 1/2 cup chopped fresh tomato
  
• 2 oz. (1/2 cup) finely shredded Cheddar cheese
  
• Additonal fresh cilantro leaves
  
• 1/2 cup Old El Paso Salsa
  






Instructions



1. Heat oven to 375 F. Invert 10-oz. custard cup on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to form 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
   
2. 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 and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup from center of wreath shape.
   
3. Bake at 375 F. for 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
   
4. Meanwhile, cover chipotle chiles with water; let stand 10 to 15 minutes. Drain; finely chop. In medium bowl, combine chiles, sour cream, chopped cilantro, mayonnaise, sugar, salt and cumin; mix well.
   
5. Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with olives, avocado, tomato, cheese and cilantro leaves. Place salsa in small bowl; place in center of wreath. Store in refrigerator.
   






Final Comments


20 servings