Best 3 Crescents Holiday Tree Recipes

CRESCENT HOLIDAY APPETIZER TREE

Steps:

• Heat oven to 375°F Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
• Place slices, cut side down, on ungreased cookie sheet. To form tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
• Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
• Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
• Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.

CRESCENTS

Steps:

• If using butter it must be cold. Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough.
• Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick.
• Cut into crescent shapes using a whiskey glass coated with flour.
• Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).

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.