Holiday Italian Herb Crescent Christmas Trees

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1/4 cup grated parmesan cheese
• 1 teaspoon dried Italian seasoning
• 1/2 cup prepared sour cream and chive dip (I use recipe 101256)
• 10 medium cherry tomatoes, sliced into 30 slices
• 1 medium yellow bell pepper
• 2 tablespoons chopped fresh parsley

1. Heat oven to 375u0b0F.
2. Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
3. Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
4. Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
5. With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
6. To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
7. Arrange 2 slices below, sides touching.
8. Continue arranging rows of 3, 4, and 5 slices.
9. Use remaining slice for trunk.
10. Bake first tree 12 to 14 minutes or until golden brown.
11. Cool 5 minutes on wire rack.
12. Repeat for 2nd tree on another cool cookie sheet.
13. Place trees on serving platter.
14. If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
15. Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
16. Place tomato slice on each pinwheel except top and bottom ones.
17. With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
18. Chop remaining bell pepper; sprinkle over trees.
19. Sprinkle with parsley.
20. Serve immediately, or refrigerate until serving time.

rolls, parmesan cheese, italian seasoning, chive, cherry tomatoes, yellow bell pepper, parsley

Taken from www.food.com/recipe/holiday-italian-herb-crescent-christmas-trees-103304 (may not work)