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Monday, April 20, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: GLORIA BAKER
  • 2 tubes (8 oz. each) refrigerated crescent rolls
  • 8 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp. dill weed
  • 1/8 tsp. garlic powder
  • 1 1/2 cups chopped broccoli florets
  • 1 cup finely chopped celery
  • 1/2 cup finely chopped sweet red pepper
  • celery leaves for garnish
Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange on an 11-inch circle on an ungreased 14-inch pizza pan. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Cool for five minutes before carefully removing to a serving platter. Cool completely.
In a small mixing bowl, beat cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath. Top with broccoli, celery and red pepper. Garnish with celery leaves.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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