VEGGIE WREATH

At Christmas make it into a wreath.
INGREDIENTS:
2 packages refrigerator crescent rolls
2 8 oz pkgs cream cheese
3/4 cup sour cream
1 package Hidden Valley Original Ranch Dressing mix
4 to 6 cups assorted chopped vegetables - chop in a food processor
1 cup shredded cheddar cheese

DIRECTIONS:
Remove crescent dough from packaging (do not unroll).
Cut each tube into eight slices.
Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.
Bake at 375° for 15-20 minutes or until golden brown.

Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth.
Spread over wreath; top with broccoli, celery, carrots, cauliflower and red pepper, any firm veggy you love.

Form a bow garnish with celery leaves. Yield: 16 servings.



The rest of the year press the crescent roll dough onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet sealing all perforations. Follow all other directions above and cut into small squares to serve.