Holiday Italian Herb Crescent Christmas Trees - cooking recipe

Ingredients

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

Preparation

Heat oven to 375\u00b0F.
Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
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.
Arrange 2 slices below, sides touching.
Continue arranging rows of 3, 4, and 5 slices.
Use remaining slice for trunk.
Bake first tree 12 to 14 minutes or until golden brown.
Cool 5 minutes on wire rack.
Repeat for 2nd tree on another cool cookie sheet.
Place trees on serving platter.
If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
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.
Place tomato slice on each pinwheel except top and bottom ones.
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.
Chop remaining bell pepper; sprinkle over trees.
Sprinkle with parsley.
Serve immediately, or refrigerate until serving time.