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Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan. Bake at 375° for 15- 20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.
In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves.
Yield: 16 servings.
© Taste of Home 2014, tasteofhome.com/recipes/appetizer-wreath
Drain beet and place in a large bowl.
In a small bowl, whisk together vinegar, mustard, and caraway seeds. Slowly add olive oil and continue whisking. Season with a pinch of salt and pepper.
Pour dressing over the beets, leaving 1 tablespoons dressing in the small bowl.
Add the radishes and scallions to the remaining dressing in the small bowl and toss to coat.
Place the lettuce on a platter and top with beets. Top beets with radishes and scallions. Garnish with parsley.
Refrigerate leftovers for up to 4 days, without lettuce. Yield: 6 servings.
Nutrition Facts per 1 cup serving: 110 calories, 7g Total fat, 150mg sodium, 6g carbohydrate, 2g dietary fiber, 1g protein