1. Heat oven to 375°F. 2. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together. 3. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning. 4. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll). 5. With serrated knife, cut each roll into 8 slices (now they look like pinwheels). 6. To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree. 7. Arrange 2 slices below, sides touching. 8. Continue arranging rows of 3, 4, and 5 slices. 9. Use remaining slice for trunk. 10. Bake first tree 12 to 14 minutes or until golden brown. 11. Cool 5 minutes on wire rack. 12. Repeat for 2nd tree on another cool cookie sheet. 13. Place trees on serving platter. 14. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag. 15. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk. 16. Place tomato slice on each pinwheel except top and bottom ones. 17. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree. 18. Chop remaining bell pepper; sprinkle over trees. 19. Sprinkle with parsley. 20. Serve immediately, or refrigerate until serving time. ---------------------------------------------------------------------------
Nutrition
Ingredients
