Holiday Italian Herb Crescent Christmas Trees Recipe

How to Make Holiday Italian Herb Crescent Christmas Trees

1. Preheat oven to 375°F (190°C).
2. Unroll two cans (8 oz each) of refrigerated crescent roll dough and separate into 4 long rectangles.
3. Firmly press the perforations together on each rectangle.
4. Sprinkle each rectangle with 1 tablespoon grated Parmesan cheese and 1/4 teaspoon Italian seasoning.
5. Starting with one short side, tightly roll up each rectangle, forming 4 rolls.
6. Using a serrated knife, cut each roll into 8 slices.
7. To form one tree, on a baking sheet, place 1 slice, cut-side down, for the top of the tree.
8. Arrange 2 slices below, sides touching.
9. Continue arranging rows of 3, 4, and 5 slices.
10. Use the remaining slice for the trunk.
11. Bake the first tree for 12-14 minutes, or until golden brown.
12. Cool for 5 minutes on a wire rack.
13. Repeat steps 7-12 for the second tree on a separate baking sheet.
14. Place the cooled trees on a serving platter.
15. If using a decorator's bag, fill with your prepared dip (Recipe #101256); otherwise, spoon the dip onto the trees.
16. Pipe or spoon the dip onto each pinwheel (except the trunk) in a decorative garland pattern.
17. Place a thin tomato slice on each pinwheel (except the top and bottom ones).
18. Using a 1 1/4-inch to 1 1/2-inch star-shaped cutter, cut 2 stars from a yellow bell pepper.
19. Place one star on top of each tree.
20. Finely chop the remaining bell pepper.
21. Sprinkle the chopped bell pepper over the trees.
22. Sprinkle with fresh parsley.
23. Serve immediately or refrigerate until serving time.