Peppermint Wreath recipe

16 Rhodes Texas™ Rolls thawed, but still cold
Butter flavored non-stick cooking spray
1 peppermint candy cane or stick, coarsely crushed
Christmas ribbon

Icing
1 tablespoon butter, softened
2 tablespoons milk
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
Mix and drizzle over rolls

With scissors, cut each roll in half horizontally. Arrange 20 halves to form a thick circle (cut side down) on a large sprayed baking sheet or pizza pan. Place remaining 12 halves on top. Spray rolls with butter flavored spray and cover with plastic wrap. Let rise until double.

Remove wrap and bake at 350 degrees F 20-25 minutes or until golden brown. Remove from pan and let cool. Drizzle icing over rolls and sprinkle with candy. Place ribbon on wreath.

Servings 16, Per Serving 2 pieces, Food Exchange: 2 Bread, 1 Fat

Calories 203, Fat 4gm, Cholesterol 2mg, Sodium 228mg, Carbohydrate 35gm, Dietary Fiber 1gm, Sugar 10gm, Protein 5gm

Recipe and photograph provided courtesy of Rhodes Bake N Serv - used with permission