Party Wreath Recipes

PARTY CHEESE WREATH

Steps:

• Beat cream cheese and cheddar cheese in small bowl with electric mixer on medium speed until well blended.
• Add remaining ingredients; mix well. Cover. Refrigerate several hours or overnight.
• Place drinking glass in center of serving platter. Drop rounded tablespoonfuls of cheese mixture around glass, just touching outer edge of glass to form ring; smooth with spatula. Remove glass. Garnish with chopped fresh parsley and additional red bell pepper, if desired. Serve with assorted crackers and breadsticks.

PARTY TIME HAM & CHEESE WREATH

Steps:

• 1. First pre-heat the oven to 375F. Spray a large cookie sheet with cooking spray. Then in a large bowl combine the cheese, ham, onions & mustard mix well to blended.
• 2. Next separate 1 can of dough into 10 biscuits. Leave the second can in the refrigerate. Separate each biscuit into 2 layers. Then press each layer to form 3 1/2 inch round. Then place 1 round Tbsp. of the cheese mixture on each dough. Wrap the dough around the cheese mixture, pinching the edges to seal. Repeat with the remaining can of dough & cheese.
• 3. Next arrange 8 balls seam side down & sides almost touching to forma ring on a sprayed cookie sheet. Make sure to leave a 3 inch hole in the center. Then arrange 14 balls, sides almost touching aroud the outside of the first ring. Then arrnge 18 balls around the outside the second ring. Then brush wreath with the beaten egg & sprinkle with sesame seed.
• 4. Then bake for about 18 to 25 mins or until golden brown. Then carefully silde the wreath from the cookie sheet onto a serving platter. Then sprinkle with the bell pepper. Best served warm,

APPETIZER WREATH

Steps:

• Remove crescent dough from packaging (do not unroll). Cut each tube into 8 slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. , 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 bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread on wreath; top with broccoli, red pepper, chopped celery and celery leaves.

PARTY WREATH

Steps:

• Heat oven to 375 degrees. Boil the potato halves until tender, about 15 minutes. Drain and set aside.
• In a food processor, grind the ginger and serrano chiles until very fine, then add the peas and grind just a little, to get a coarse mash. Tip the pea mixture into a large bowl.
• In a small pan over medium, heat the oil and add 1 tablespoon sesame seeds, the fennel and cumin, and toast until light golden, about 1 minute. Pour into the bowl with the peas. Add the mint, garam masala and potato, and mix well, breaking up the potato. Season to taste with salt and lemon juice.
• Working on a lightly floured sheet of parchment paper, cut the puff pastry lengthwise into two equal rectangles, and roll gently with a floured pin to flatten creases. Use your hands to squash half the pea mixture into an even snake of filling down one pastry rectangle, from one end to the other, then roll the pastry lengthwise around it to seal it into a tube, cutting off any overlapping dough and pinching the seam tightly to close. Repeat with the other pastry, then transfer the parchment to a sheet pan.
• Join the two tubes in a circle, seam sides down. Use a knife to make cuts at an angle every 3/4 inch or so, going all the way through the filling but leaving a bit of pastry still connected in the innermost circle. Pinch and turn each segment to slightly point the filling upward, opening the pieces like petals. Brush the dough tops lightly with milk and sprinkle with the remaining 1 tablespoon sesame seeds.
• Bake for 45 minutes, or until the pastry is completely cooked through and golden brown. Serve warm or at room temperature, with green chutney, tamarind chutney or Maggi ketchup.

ITALIAN PARTY BREAD

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Place pizza dough on a floured surface and roll into a rectangular shape between 1/8-inch and 1/4-inch thick, letting dough relax occasionally if it keeps springing back. Spread pesto on top, leaving about a 1-inch border around the edge. Top evenly with provolone cheese, prosciutto, and peppers.
• Roll up tightly in the direction that gives you the most length, ending with the seam on the bottom. Press down to flatten slightly and dust the top lightly with flour. Use a pizza wheel to cut dough lengthwise into 3 long, even strips using a pizza wheel.
• Place strips next to each other but not touching, the middle strip cut-side up and the other two cut-sides facing in. Braid them together, then curl the ends in to form a round wreath shape, tucking any loose ends under the loaf. Transfer onto the prepared baking sheet.
• Bake in the preheated oven until nicely browned, about 30 minutes. Let cool slightly and serve warm or at room temperature.