Holiday Italian Herb Crescent Christmas Trees

Ingredients

• 2 (8 ounce) cans refrigerated crescent dinner rolls

• 1/4 cup grated parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 cup prepared sour cream and chive dip (I use recipe 101256)
• 10 medium cherry tomatoes, sliced into 30 slices
• 1 medium yellow bell pepper
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Heat oven to 375°F.

2. 2

   Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.

3. 3

   Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.

4. 4

   Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).

5. 5

   With serrated knife, cut each roll into 8 slices (now they look like pinwheels).

6. 6

   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.

7. 7

   Arrange 2 slices below, sides touching.

8. 8

   Continue arranging rows of 3, 4, and 5 slices.

9. 9

   Use remaining slice for trunk.

10. 10

    Bake first tree 12 to 14 minutes or until golden brown.

11. 11

    Cool 5 minutes on wire rack.

12. 12

    Repeat for 2nd tree on another cool cookie sheet.

13. 13

    Place trees on serving platter.

14. 14

    If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.

15. 15

    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.

16. 16

    Place tomato slice on each pinwheel except top and bottom ones.

17. 17

    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.

18. 18

    Chop remaining bell pepper; sprinkle over trees.

19. 19

    Sprinkle with parsley.

20. 20

    Serve immediately, or refrigerate until serving time.