Holiday Herb Crescent Trees

• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
• 14 cup grated parmesan cheese
• 1 teaspoon dried Italian seasoning
• 12 cup chives, and onion potato topper
• 30 slices cherry tomatoes (8-10 medium)
• 12 medium yellow pepper
• 2 tablespoons fresh parsley, chopped

1. Heat oven to 375F.
2. Unroll cans of the dough and separate into 4 long rectangles; firmly press perforations.
3. Sprinkle each rectangle with 1 tablespoons cheese aned 1/4 teaspoons Italian seasoning.
4. Starting with one short side, roll up each rectangle, forming 4 rolls.
5. With serrated knife, cut each roll into 8 slices.
6. To form a tree, on ungreased cookie sheet, place 1 slice, cut side down, for top of tree.
7. Arrange 2 slices just below, sides touching.
8. Continue arranging rows of 3, 4 and 5 slices.
9. Use remaining slice for trunk.
10. Bake first tree 12-25 minutes or until golden brown.
11. Cool 5 minutes; cool on wire rack.
12. Repeat for second tree on another cookie sheet.
13. Place trees on serving platters.
14. Spoon potato topper in to resealable bag.
15. Cut 1/4-inch hole in bottom corner of bag.
16. Pipe over trees.
17. Place tomato slice on each pinwheel except top and bottom ones.
18. With 1 1/4 to 1 1/2 inch star-shaped cutter, cut 2 stars from yellow bell pepper,; place 1 on top of each tree.
19. Chop remaining bell pepper; sprinkle over trees.
20. Sprinkle with parsley.
21. Serve immediately, or refrigerate until serving time.
22. Makes 2 trees (16 servings each).

parmesan cheese, italian seasoning, chives, tomatoes, yellow pepper, fresh parsley

Taken from www.food.com/recipe/holiday-herb-crescent-trees-374615 (may not work)