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Holiday Crescent Roll Christmas Tree

Holiday Crescent Roll Christmas Tree

2 (8-oz.) cans refrigerated crescent dinner rolls
¼ c. grated parmesan cheese
1 t. dried Italian seasoning
½ c. sour cream with added chopped chives (makes the dip part)
12-15 cherry tomatoes, halved
1 medium yellow bell pepper
3 T. chopped fresh parsley

  1. Preheat oven 375.
  2. Unroll rolls and separate dough into 4 long rectangles, firmly press perforations together.
  3. Sprinkle each rectangle with 1 T. cheese and ¼ t. of Italian seasoning.
  4. Starting with short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
  5. With a knife, cut each roll into 8 slices. They now look like pinwheels. This is enough to make two trees.
  6. TO FORM THE TREE: Line a baking sheet with parchment paper. Place 1 slice, cut side down, for the tree top.
  7. Arrange 2 slices below, sides touching.
  8. Continue arranging, rows of 3, 4, and 5 slices.
  9. Use the remaining slice for trunk of tree.
  10. Bake 12-15 minutes or until golden brown.
  11. Cool on rack for 5 minutes.
  12. Place tree on serving platter.
  13. If you do not have a decorator bag and tip, spoon dip into a zip lock bag. Cut ¼” hole in bottom corner of bag and pip over the tree like garland. Place a dollop of the dip on each pinwheel except the trunk.
  14. Place tomato slice on each pinwheel except top and bottom ones.
  15. With a 1 ¼ or 1 1/2 “ star shaped cutter, cut 2 stars form yellow bell pepper and place on top of each tree.
  16. Chop remaining bell pepper and sprinkle over trees.
  17. Sprinkle with parsley.
  18. Serve immediately or refrigerate until serving time.
    *You can add green, red, yellow bell peppers to change up colors.
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