This Candy Cane Crescent Rolls Recipe is made with a zesty dill cream cheese spread, crescent rolls and vegetable bits.
How to Make Candy Cane Crescent Rolls Recipe with Dilly Cream Cheese Spread
I like experimenting with different recipes and this one is so much fun. I took my initial cue from Taste of Home’s Christmas Wreath Appetizer Recipe. With a little bit of imagination, I came up with my own version–as a candy cane.
It looks too beautiful to eat, I know, but because it’s so simple to make and takes so little time to make, you’ll be glad you have this recipe in your arsenal of appetizer recipes.
Cooking Tip: Got fresh dill? Use it. Don’t have fresh dill? Dried works just as well.
Be sure to make a couple of these beauties. You won’t believe how fast they get eaten, especially if you’re feeding a hungry crowd. Two’s better than one, as I like to say.
First divide the crescent roll in half.
Next divide it further into a total of 8 rounds.
Arrange the cut crescent rolls to make a candy cane shape. Then put it into the oven to bake at 375 degrees F for about 20 minutes or until it turns golden brown. Remove.
In a bowl add 2 ounces of softened cream cheese.
Next, add a teaspoon of dill weed. You can add more or less to taste.
After this, sprinkle with onion powder– about 1 teaspoon.
Finally, add garlic powder–just a hint (1/2 teaspoon). Mix well.
Move your crescent candy cane to a serving platter. (I like to show off mine off on a black marble serving board.)
Slather on the cream cheese spread.
Make tomato slices. Hint: I cut off one side and then slice with the skin on it. Place these on a diagonal.
Finally, chop up the broccoli florets and celery into small chunks.
If you like this recipe, be sure to check out my Holiday Naan Bread Wreath Recipe that’s great not only for the holidays but anytime of the year.
Candy Cane Crescent Rolls Recipe
- 8 ounces Pillsbury Original Crescent Rolls
- 2.5 ounces Philadelphia Cream Cheese softened
- 1 tsp dill weed dried
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1.5 cups fresh broccoli florets only
- 1 cup celery chopped finely
- 1/2 cup tomato sliced thinly with skin
- Remove crescent dough from packaging (do not unroll).
- Cut each roll into eight slices.
- Arrange in the form of a candy cane on an ungreased 9×13 cookie sheet.
- Bake at 375° for 15-20 minutes or until golden brown.
- Cool for 5 minutes before carefully removing to a serving platter.
- In a small bowl, beat the cream cheese, dill , onion powder, and garlic powder together.
- Spread gently over candy cane.
- Sprinkle on broccoli florets and celery leaves.
- Add tomato slices on the diagonal to create a “candy cane” effect. (See photo)
- Serve. Enjoy!