Ingredients:
2 cans (each 235 g) Pillsbury* Crescents
1 tub (250 g) pineapple cream cheese spread
1/2 cup (125 mL) chopped fresh broccoli
1/3 cup (75 mL) chopped cooked ham
1/4 cup (50 mL) finely chopped yellow pepper
1/4 cup (50 mL) finely chopped green pepper
1 tbsp (15 mL) chopped red onion
6 grape tomatoes, quartered
Assemble and bake the crescent wreath up to 8 hours ahead. Cool it completely, cover it loosely with plastic wrap and store it at room temperature. Up to 4 hours before serving, uncover the wreath and top it with the remaining ingredients.