Peppermint Wreath

Peppermint and bread are a surprisingly delicious combination in this beautiful holiday wreath creation.

Servings 16; 2 pieces per serving

Ingredients

Bread

• 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

Instructions

1. 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.
2. Place remaining 12 halves on top.
3. Spray rolls with butter flavored spray and cover with plastic wrap.
4. Let rise until double.
5. Remove wrap and bake at 350 degrees F 20-25 minutes or until golden brown.
6. Remove from pan and let cool.
7. Drizzle icing over rolls and sprinkle with candy.
8. Place ribbon on wreath.

Nutrition

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

Food Exchange: 2 Bread, 1 Fat

Attribution

Recipe and photo used with permission from: Rhodes Bake-N-Serv