Taco Crescent Wreath

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 2 chipotle chiles in adobo (from can)
• 1/3 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cumin
• 1/2 cup sliced ripe olives
• 1 avocado, peeled, diced and dipped in
• lime juice
• 1/2 cup chopped fresh tomato
• 1/2 cup shredded cheddar cheese
• 1/2 cup salsa

1. Heat oven to 375u0b0F.
2. Invert a custard cup on center of ungreased cookie sheet.
3. Do not unroll crescent rolls.
4. Slice each log into 20 rounds (40 total).
5. Arrange 16 slices, slightly overlapping and in a clockwise direction around the custard cup.
6. Arrange remaining slices slightly overlapping each other and in a counterclockwise direction, close to but not overlapping the first ring.
7. Remove custard cup from center of wreath.
8. Bake for 15 to 18 minutes or until light golden brown.
9. Gently loosen from cookie sheet and cool on wire rack (30 minutes, or until completely cooled).
10. Combine chipotle chiles, sour cream, cilantro, mayo, sugar, salt and cumin in a small food processor.
11. Blend until chiles are chopped finely and mixture is thoroughly combined.
12. Place cooled wreath on serving tray or platter.
13. Spread sour cream mixture over wreath.
14. Decorate with olives, avocado, tomato, and cheese.
15. Place salsa in a small bowl; place in center of wreath.
16. Store in refrigerator.

rolls, chiles, sour cream, fresh cilantro, mayonnaise, sugar, salt, cumin, olives, avocado, lime juice, tomato, cheddar cheese, salsa

Taken from www.food.com/recipe/taco-crescent-wreath-79885 (may not work)