You know I love the pesto and this did not disappoint! And it’s so cute. If I’d thought of it ahead of time, I would have made “ornaments” out of grape tomatoes.
4 ounces cream cheese, softened
1/2 cup refrigerated basil pesto
2 cans (8 oz each) refrigerated crescent dough sheets (I used crescent roll dough because I already had some in the fridge and they worked but the dough sheets would have made it easier, no seams to deal with)
1 cup (4 oz) shredded Mozzarella cheese
1 tablespoon butter, melted
1 tablespoon Parmesan cheese
1 red bell pepper (take a cookie cutter and cut out a star with the pepper for the top of the tree), if desired
grape tomatoes (for ornaments for the tree) , if desired
marinara sauce for dipping, if desired
1 Heat oven to 350. Line 2 large cookie sheets with parchment paper.
2 Mix together cream cheese and pesto until well blended.
3 Unroll 1 can of dough onto one of the cookie sheets. Shape dough into a 13 x 8″ rectangle. Spread pesto mixture evenly over the dough. Sprinkle with Mozzarella.
4 Unroll 2nd can of dough and place on top of cheese layer, stretching slightly to cover. With a pizza cutter or a sharp knife, trim 2 triangle sections from each of the top sides to form a tree shape. Set dough scraps aside. (After cutting, dough shape should be about 2 1/2″ wide at the top and 8″ across at the bottom.)
5 With a pizza cutter or a sharp knife, cut dough horizontally completely across in 1″ strips. Twist each strip a few times then place on cookie sheet in tree formation. Cut 2 small sections of dough from the scraps to for a tree trunk at the bottom. Cut remaining dough into about 4 pieces, twist them into bread sticks, and place on second cookie sheet.
6 Brush tree and bread sticks with melted butter and sprinkle with Parmesan. Bread sticks will bake for about 10 – 12 minutes and the tree will bake for about 16 – 21 minutes or until dough is golden brown and cooked all the way through.
The link below to the original recipe has detailed pictures if you need any additional help making the tree.
recipe from Pillsbury