Steve Walton, co-owner of Varden’s Cafe, Specialty Foods, & Emporium in Paris, made this recipe for a holiday party. “It is wonderful,” he said. Varden’s is at 509 Main Street. Call (859) 987-4700 or go to www.vardens.com.
2 8-ounce tubes of crescent rolls
1 8-ounce package of softened cream cheese
1/2 cup of sour cream
1 teaspoon of dill
1/8 teaspoon of garlic powder
1 1/2 cups of broccoli florets (freshly chopped)
1/2 cup of celery (finely chopped)
1/2 cup of sweet red pepper (finely chopped)
1/2 cup of stuffed green olives (thinly sliced)
Cilantro or celery leaves
Preheat the oven to 375 degrees. Remove the crescent roll dough from its packaging (make sure you don’t unroll it). Cut each tube into eight slices and then arrange the slices in a circle (about 11 inches in diameter) on a well greased pizza circle, or in springform pan.
Bake for about 15-20 minutes or until the dough turns a nice golden color. Cool for 10 minutes before gently removing your crescent dough wreath to a serving platter. Cool completely.
In a mixing bowl, beat the sour cream, cream cheese, garlic powder and dill until smooth. Spread mixture over wreath, top with the chopped veggies.
Surround with cilantro or celery leaves. Garnish with tomatoes.