Holiday Appetizer Wreath

Source: The Pampered Chef

1 (340g) package refrigerated flaky rolls
1 (250g) container chive and onion soft cream cheese
1 garlic clove, pressed
1 teaspoon dried dill weed
1 cup broccoli, chopped
1/2 cup cucumber
2 medium plum tomatoes, seeded and chopped

Heat oven to 400 degrees F.

Separate rolls horizontally in half to form 20 rolls. In center of Classic Round Stone, arrange 6 rolls in a circle and add 1 in center with edges touching, in another circle around ring of rolls.

Using lightly floured Dough and Pizza Roller, flatten and roll rolls together to seal, leaving outside edges scalloped for petal effect. Bake 11 to 13 minutes or golden brown. Cool 1 minute; carefully loosen and slide onto Non-stick Cooling Rack it cool.

In Small Batter Bowl, combine cream cheese, garlic pressed with Garlic Press and dill weed.

Score cucumber lengthwise with Lemon Zester/Scorer; remove seeds with The Corer. Slice cucumber Utility Knife; cut slices into quarters. Chop tomato with Chef's Knife.

Return crust to crust to cooled Stone; spread evenly with cream cheese mixture using All-Purpose Spreader. Sprinkle with broccoli, cucumber and tomato. Arrange 3 seeded and scored cucumber slices at top to create bow effect, if desired pull rolls apart. Yields 20 servings.

Cook's Tip: Chopped radishes can be substituted for tomatoes, if desired.

Per serving: 96 calories; 2g protein; 6g fat; 8g carbohydrate; 241 sodium