Because of a potato allergy, I was unable to consume conventional ice cream from the grocery store, which gave me the idea for this treat. You can enjoy in fruit and chocolate, the best of both worlds, thanks to this recipe, which turns minimal sugar into a fresh and delicious pleasure. For later enjoyment, put the leftover ice cream in a container and store it in your freezer.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
Ingredients
- 2 (8 ounce) packages refrigerated crescent rolls
- 1 (8 ounce) package cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup basil pesto, divided
- 12 sprigs fresh rosemary, or to taste
- 1 pint cherry tomatoes, or to taste
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. Draw a 5-inch circle on the center of the parchment paper.
- Open both cans of dough and separate crescents into 16 triangles. Arrange the triangles overlapping with the flat sides inward and the pointed sides outward to form a ring with a 5-inch circle in center; it will resemble a sunburst.
- Combine cream cheese, mozzarella cheese, and 6 tablespoons pesto in a bowl. Mix until well combined, then spread around the center of the ring of crescent dough.
- Wrap each dough triangle up over filling and tucking it under the bottom to secure. Repeat around the entire ring. Brush remaining 2 tablespoons pesto on top.
- Bake in the preheated oven until the dough is golden brown and cooked, 18 to 20 minutes. Remove from oven and allow to cool for 5 minutes.
- Slice into individually portioned rings, but keep all the rings in place in the shape of a wreath. Garnish with rosemary sprigs and cherry tomatoes.
Nutrition Facts
| Calories | 294 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 1 g |
| Protein | 9 g |
| Saturated Fat | 8 g |
| Sodium | 489 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Enjoyed making this and it was very festive on the table. Guests liked it and I can see making it again with different filling. I doubled the recipe and made 2 rings to fit together. The center bowl held spinach dip. Topped the wreaths with thyme sprigs, grape tomatoes, shredded parmesan, and crushed almonds.
It took me many readings to picture the directions but now I get it! Looking forward to adding this to our Italian holiday dinner!