Ingredients: |
Ingredients: 2 8-oz. pkg. cream cheese
1 dried chipolte chiles (available in cellophane or canned)
1/3 cup sour cream
1/4 cup chopped fresh cilantro
1/4 cup mayonnaise
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. cumin
1 small. can sliced ripe olives, drained
1 avocado, peeled, diced and dipped in lime juice
1/2 c. chopped fresh tomato
1/2 c. finely shredded cheddar
additional fresh cilantro for garnish
1/2 cup salsa
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Directions: |
Directions:Heat oven to 375º. Invert 10-oz. custard cup in center to hold shape on ungreased large cookie sheet. Remove dough from 1 can--do not unroll--roll dough--roll dough in 1 direction to form a 12" log. Cut into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet. Repeat with 2nd can of dough, cutting into 20 slices. Arrange those and the 4 left from the previous can lightly overlapping each other and in counterclockwise direction close to but not overlapping the first ring. Remove cup from center of ring. Bake at 375º 15-18 minutes or until light golden brown. Gently loosen and slide to wire rack--cool. Meanwhile cover chipoltes with water and let set 10-15 minutes. Drain and finely chop. Combine with sour cream, cilantro, mayo, sugar, salt and cumin. Place wreath in middle of serving platter--spread with mixture. Decorate with olives, avocado, tomato, cheese and cilantro leaves. Place salsa in bowl in center. Store in refrigerator. Slice off servings. |
This recipe for Taco Crescent Wreath is from