Suggested song to play while cooking: Circles, by Soul Coughing
The holidays are here! Every street is lit with green and red, jingle bells ring through the stores, menorah’s shed gentle yellow light. Magical, and usually frosted white—though this year was a snowless Christmas—the holiday times are for coming together. For family and gifts, and of course parties!
Now the big question is, what do you bring to the holiday party? A classy dessert, store bought and artfully decorated? An appetizer cheese plate or salad? Or something homemade? Or perhaps just some wine?
In my opinion, the best type of snack to bring is something that can also bring in the holiday theme. These veggie roll-ups—a recipe my mom found and I adapted—are delicious, at least slightly healthy, and easy to make. Plus, with the peppers included they’re holiday colored! It’s also adaptable, my version is vegetarian friendly, but you can also add in chicken if all your friends are carnivores.
2 tubes refrigerated crescent rolls
1 cup shredded cheese (I used cheddar, original recipe calls for Colby-Monterey Jack)
2/3 cup condensed cream of celery soup (cream of mushroom would work too)
½ cup chopped fresh broccoli
1 sweet red pepper
1 poblano pepper
2 tablespoons chopped onion (optional)
Arrange crescent rolls on a 12-inch pizza pan, forming a ring with pointed ends facing the outer edge of pan and wide ends overlapping. You can also roll them individually as I did.
Combine the remaining ingredients; spoon over wide ends of rolls. Fold points over filling and tuck under wide ends (filling will be visible).
Bake at 375 degrees for 20-25 minutes or until golden brown.
Freeze option: Securely wrap and freeze cooled wreath in plastic wrap and foil. To use, remove from freezer 30 minutes before reheating. Remove from foil and plastic; reheat wreath on a greased baking sheet in a preheated 325° oven until heated through. Yield: 6-8 servings.
Recipe adapted from Chicken Crescent Wreath in Taste of Home December/January 1999, p9