Prep time: 40 minutes
Ready in: 1 hour
Makes: 20 servings
2 (8 oz.) cans refrigerated crescent dinner rolls
2 dried chipotle chilies
1/3 cup sour cream
¼ cup chopped fresh cilantro
¼ cup mayonnaise
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon cumin
1 (2- ¼ oz.) can sliced, peeled, diced and dipped in lime juice.
½ cup chopped fresh tomato
2 oz. (1/2 cups) finely shredded cheddar cheese
Additional fresh cilantro leaves
½ cup chunky-style salsa
Ready in: 1 hour
Makes: 20 servings
2 (8 oz.) cans refrigerated crescent dinner rolls
2 dried chipotle chilies
1/3 cup sour cream
¼ cup chopped fresh cilantro
¼ cup mayonnaise
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon cumin
1 (2- ¼ oz.) can sliced, peeled, diced and dipped in lime juice.
½ cup chopped fresh tomato
2 oz. (1/2 cups) finely shredded cheddar cheese
Additional fresh cilantro leaves
½ cup chunky-style salsa
1. Heat oven to 375 degree Fahrenheit. Invert 10-oz. custard cup on center of ungreased large cookie sheet.
2. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With hands, roll dough in one direction to form 12- inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
3. Repeat with second ca of dough, cutting log into 20 slices, Arrange slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other and in counterclockwise direction, next to but not overlapping first ring. Remove custard cup from center of wreath shape.
4. Bake at 375 degree Fahrenheit for 14-18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
5. Meanwhile, cover chipotle chilies with water; let stand 10 -15 minutes. Drain; finely chop. In medium bowl, combine chilies, sour cream, chopped cilantro, mayonnaise, sugar, salt, and cumin, mix well.
6. Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with olives, avocado. Tomato, cheese and cilantro leaves. Place salsa in small bowl; place in center of wreath. Serve immediately, or cover and refrigerated up to 2 hours before servings.
2. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With hands, roll dough in one direction to form 12- inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.
3. Repeat with second ca of dough, cutting log into 20 slices, Arrange slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other and in counterclockwise direction, next to but not overlapping first ring. Remove custard cup from center of wreath shape.
4. Bake at 375 degree Fahrenheit for 14-18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
5. Meanwhile, cover chipotle chilies with water; let stand 10 -15 minutes. Drain; finely chop. In medium bowl, combine chilies, sour cream, chopped cilantro, mayonnaise, sugar, salt, and cumin, mix well.
6. Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with olives, avocado. Tomato, cheese and cilantro leaves. Place salsa in small bowl; place in center of wreath. Serve immediately, or cover and refrigerated up to 2 hours before servings.
