2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
½ cup sour cream or Mayo
1 tsp. Pampered Chef Dill Seasoning (from our Pantry Line)
1 ½ cups chopped fresh broccoli florets
½ cup finely chopped sweet red pepper + sliced red pepper for bow
(or Red Cherry Tomatoes)

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in circle on your round baking stone. Bake at 375 for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small mixing bowl, beat the cream cheese, sour cream, dill mix and garlic powder until smooth. Spread over wreath; top with broccoli and red pepper. Form a bow garnish with pieces of pepper.

Yield: 16 servings

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