Apple-Rosemary Blue Cheese Bites

Ingredients
 gorgonzola
 nuci pecan
 crema de branza moale
 rozmarin maruntit
 mere decojite
 foietaj
Directions
1. se amesteca gorgonzola cu crema de branza , nucile si rozmarinul.
2. se taie merele wedges
3. aluatul se taie in triunghiuri ascutit unghice
4. se unge triunghiul cu amestecul de branza
5. se pun 2 wedges de mere si se ruleaza triunghiul si se coace la 190grade 22 min

Spanakopita II - greek
Ingredients
 ulei
 ceapa
 spanac
 marar
 faina
 feta
 oua
 foi de placinta
Directions
1. in uleiul incins se adauga ceapa apoi spanacul, mararul si faina
2. dupa 10 min se ia de pe foc, se adauga feta ouale, sarea si piperul
3. se separa foile de placinta, se ung cu unt topit
4. se pliaza in forma de triunghiuri si se ung cu unt si se coc la 190grade

Brie Cheese Appetizer

Ingredients
 brie
 dulceata de caise
 foietaj
 albus
Directions
1. se face un sandwich din 2 felii de brie si dulceata de caise
2. se invelesc in foietaj si se ung cu albus
3. se coc 30 min la 175grade

Broccoli Chicken Roli

Ingredients
 carne de pui
 broccoli
 ceapa
 ardei verde
 branza cheddar
 maioneza
 mustar Dijon
 usturoi
 foietaj
Directions
1. se amesteca puiul cu broccoli, ceapa, ardei, branza, maioneza, mustar si
2. din triunghiuri de foietaj se formeaza in juul unui pahar un soare
3. se umple cu amestec
4. se coace la 200 grade pt 25min
 Beef Samosas
Ingredients
 2 large potatoes, peeled
 1 cup frozen peas, thawed
 2 tablespoons vegetable oil
 1/2 teaspoon cumin seeds
 1 bay leaf, crushed
 2 large onions, finely chopped
 1 pound ground beef
 4 cloves garlic, crushed
 1 tablespoon minced fresh ginger root
 1/2 teaspoon ground black pepper
 1 1/2 teaspoons salt
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1 teaspoon ground turmeric
 1 teaspoon chili powder
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground cardamom
 2 tablespoons chopped fresh cilantro
 2 tablespoons chopped green chile peppers
 1 quart oil for deep frying
 1 (16 ounce) package phyllo dough
Directions
1. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and
peas. Cook until potatoes are tender but still firm, about 15 minutes. Drain, mash
together and set aside.
2. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds
and bay leaf. Mix in onions and ground beef. Cook until beef is evenly brown and onions
are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black pepper, salt,
cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed
potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
3. Heat oil in a large, heavy saucepan over high heat.
4. Mix cilantro and green chile peppers into the potato and beef mixture. Place
approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into
triangles, pressing edges together with moistened fingers.
5. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels
and serve warm.

Beef Samosas
Ingredients
 2 large potatoes, peeled
 1 cup frozen peas, thawed
 2 tablespoons vegetable oil
 1/2 teaspoon cumin seeds
 1 bay leaf, crushed
 2 large onions, finely chopped
 1 pound ground beef
 4 cloves garlic, crushed
 1 tablespoon minced fresh ginger root
 1/2 teaspoon ground black pepper
 1 1/2 teaspoons salt
 1 teaspoon ground cumin
 1 teaspoon ground coriander
 1 teaspoon ground turmeric
 1 teaspoon chili powder
 1/2 teaspoon ground cinnamon
 1/2 teaspoon ground cardamom
 2 tablespoons chopped fresh cilantro
 2 tablespoons chopped green chile peppers
 1 quart oil for deep frying
 1 (16 ounce) package phyllo dough
Directions
6. Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas. Cook until potatoes are tender but
still firm, about 15 minutes. Drain, mash together and set aside.
7. In a large saucepan over medium high heat, heat the oil. Brown cumin seeds and bay leaf. Mix in onions and ground
beef. Cook until beef is evenly brown and onions are soft, about 5 minutes. Mix in garlic, fresh ginger root. Season with black
pepper, salt, cumin, coriander, turmeric, chili powder, cinnamon and cardamom. Stir in the mashed potato mixture. Remove
from heat and chill in the refrigerator for 1 hour, or until cool.
8. Heat oil in a large, heavy saucepan over high heat.
9. Mix cilantro and green chile peppers into the potato and beef mixture. Place approximately 1 tablespoon of the mixture
onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
10. In small batches, fry until golden brown, about 3 minutes. Drain on paper towels and serve warm.

Tiny Chicken Turnovers

Ingredients
 3 tablespoons chopped onion
 3 tablespoons butter
 1 3/4 cups shredded, cooked chicken meat
 3 tablespoons chicken stock
 1/4 teaspoon garlic salt
 1/4 teaspoon poultry seasoning
 1/4 teaspoon ground black pepper
 1 (3 ounce) package cream cheese, diced
 1 1/2 cups all-purpose flour
 1/2 teaspoon salt
 1/2 teaspoon paprika
 1 cup butter, chilled
 5 tablespoons cold water
Directions
1. In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry
seasoning, pepper and cream cheese. Remove from heat and set aside.
2. Preheat oven to 375 degrees F (190 degrees C).
3. In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually
add water, tossing with a fork until a ball forms.
4. On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll
scraps and cut more circles until the pastry is used up.
5. Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make
a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
6. Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden
brown.
Zucchini Pie
Ingredients
 3 cups zucchini, diced
 1 onion, chopped
 4 eggs, beaten
 1 cup buttermilk baking mix
 1/2 cup vegetable oil
 1/2 cup grated Parmesan cheese
 1/2 teaspoon dried marjoram
 1 teaspoon chopped fresh parsley
 ground black pepper to taste
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6 inch pan or a 12 inch
pie plate.
2. In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix,
vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the
prepared baking dish.
3. Bake for 30 minutes, or until lightly brown.

Authentic Chinese Egg Rolls

Ingredients
 4 teaspoons vegetable oil
 3 eggs, beaten
 1 medium head cabbage, finely shredded
 1/2 carrot, julienned
 1 (8 ounce) can shredded bamboo shoots
 1 cup dried, shredded wood ear mushroom, rehydrated
 1 pound Chinese barbequed or roasted pork, cut into matchsticks
 2 green onions, thinly sliced
 2 1/2 teaspoons soy sauce
 1 teaspoon salt
 1 teaspoon sugar
 1/2 teaspoon monosodium glutamate (MSG)
 1 (14 ounce) package egg roll wrappers
 1 egg white, beaten
 4 cups oil for frying, or as needed
Directions
1. Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring,
until firmed. Flip the eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then
slice into thin strips.
2. Heat the remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes
to wilt. Add bamboo, mushroom, pork, green onions, soy sauce, salt, sugar, and MSG; continue cooking until the vegetables
soften, about 6 minutes. Stir in sliced egg, then spread mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. To assemble the egg rolls, place a wrapper onto your work surface with one corner pointing towards you. Place about 3
tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two
edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides
snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining
egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. Heat about 6-inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

Asparagus Roll-Ups
Ingredients
 16 fresh asparagus spears
 16 slices sandwich bread, crusts removed
 1 (8 ounce) package cream cheese, softened
 8 bacon strips, cooked and crumbled
 2 tablespoons minced fresh chives
 1/4 cup butter or margarine, melted
 3 tablespoons grated Parmesan cheese
Directions
1. Place asparagus in a skillet with a small amount of water; cook until crisp and tender,
about 6-8 minutes. Drain and set aside.
2. Flatten bread with a rolling pin. Combine the cream cheese, bacon and chives; spread
1 tablespoonful on each slice of bread. Top with an asparagus spear. Roll up tightly; place seam side down on a greased baking
sheet. Brush with butter and sprinkle with Parmesan cheese. Cut roll-ups in half. Bake at 400 degrees F for 10-12 minutes or
until lightly browned.

Christmas Cheese Ball

Ingredients
 1 (8 ounce) package cream cheese, softened
 2 cups shredded Cheddar cheese
 2 green onions, chopped
 1 (2 ounce) jar diced pimientos, drained
 2 tablespoons butter or margarine, melted
 2 teaspoons Worcestershire sauce
 Assorted crackers
Directions
1. In a mixing bowl, beat cream cheese until fluffy. Beat in cheddar cheese, onions,
pimientos, butter and Worcestershire sauce. Press into a small bowl; smooth top. Cover and
refrigerate. Remove from the refrigerator 15 minutes before unmolding. Serve with crackers.
 Wrap 'n' Stack Sandwich Tree
Ingredients
 1 16-ounce can whole-berry cranberry sauce
 4 large (9- or 10-inch) spinach-flour tortillas or flat breads
 Mayonnaise
 3/4 pound thinly sliced Monterey Jack or American cheese
 3/4 pound thinly sliced smoked turkey
 1/2 head green-leaf lettuce
 Toothpicks
 Red and yellow bell peppers
 cocktail onions, for garnish
X
Instructions
1. Spoon the cranberry sauce into a food processor and pulse it briefly.
2. Then lay the tortillas or flat bread on a flat working surface and lightly spread them with mayonnaise (a rubber spatula
comes in handy for this). Now your kids can top each tortilla with a layer each of cheese and turkey. (Tip: When stacking
ingredients, leave an inch margin along the top of the tortilla. Roll the bread toward that edge to keep the filling from falling out.)
3. Spread cranberry sauce on the turkey layers and cover them with lettuce. Snugly roll up the sandwiches, ending with
the loose edges underneath.
4. With a serrated knife, cut each roll-up into 1 1/4-inch-wide pinwheels and insert a toothpick to hold each one together.
5. On a serving platter, arrange the pinwheels in rows to create a Christmas tree. Garnish with pepper-star ornaments (cut
out with a small cookie cutter) and cocktail-onion lights.

Pistachio and Chive Goat Cheese on Puff Pastry Wafers

Pistachio and Chive Goat Cheese Topping
Makes 35
1 clove garlic
1/4 teaspoon kosher or sea salt
5 ounces fresh goat cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/3 cup shelled natural pistachio nuts, finely chopped
3 tablespoons snipped fresh chives
Freshly ground pepper
35 shelled natural pistachio nuts for garnish
Remove 1 pastry sheet from the puff pastry package and thaw at room temperature for 30
minutes. Tightly seal the remaining pastry sheet and return it to the freezer for another use.
(Or, double the recipe and make 70 pastry wafers.)
Position a rack in the center of the oven. Preheat the oven to 425°F. Have ready 2 identically
sized rimmed baking sheets. Line 1 pan with parchment paper, and have ready a second
sheet of parchment paper the same size.
Unfold the pastry sheet and place it on a lightly floured cutting board. Using a rolling pin, roll the pastry just enough to remove
the fold marks. Using a 1 3/4-inch round cookie cutter, cut out about 35 rounds. Place the rounds on the parchment-lined baking
sheet. Brush the tops of the rounds with the beaten egg, being careful the egg doesn’t run down the sides. Cover with the
second sheet of parchment, and place the second (empty) baking sheet on top, so the baking sheets nest together. (This will
keep the pastry even and prevent it from rising too much, creating crisp wafers.) Bake until crisp and light golden brown, about
15 minutes. Remove the top baking sheet and piece of parchment and let the wafers cool on the pan on a wire rack. (The
wafers can be made up to 1 day in advance and stored in an airtight container at room temperature.)
To make the goat cheese topping, combine the garlic and salt in the work bowl of a food processor fitted with the metal blade
and process until the garlic is finely minced. Add the goat cheese and butter and process until well mixed and smooth. Scatter
the nuts and chives over the top, add a few grinds of pepper, and pulse 2 or 3 times until combined. Taste and adjust the
seasoning. (The goat cheese spread can be made up to 2 days in advance, covered, and stored in the refrigerator. Remove
from the refrigerator 1 hour before piping or spreading on the wafers.)
To assemble the hors d’oeuvres, spoon the goat cheese topping into a pastry bag fitted with a 5/8-inch open star tip and pipe a
rosette onto the center of each wafer. Alternatively, use a butter knife to apply a delicate dab of the goat cheese topping to the
top of each wafer. Top each rosette or dab with a pistachio. Arrange on a platter and serve at room temperature.
 This is a truly festive looking Christmas Appetizer - its the Vegetable Christmas Wreath.
Ingredients:
2 tubes of refrigerated crescent rolls
1/2 cup spreadable cream cheese (flavored cream cheese is even better)
1/4 cup finely chopped red peppers
1/4 cup finely chopped yellow peppers
1/4 cup finely chopped green peppers
1/2 cup chopped fresh broccoli
8 - 10 grape tomatoes, quartered
1 tablespoon chopped red onion
Directions:
Remove the crescent rolls from the tubes but DO NOT UNROLL. Cut each roll into 8 slices
and arrange in a circle on an ungreased round baking pan.
Bake at 375 Degrees until lightly brown about 15 -20 minutes. Carefully remove onto a serving platter and cool.
Spread the cream cheese over the crescent roll wreath. Now top with all the colorful veggies.
Easy, festive, tasty, and healthy!
This is a Christmas appetizer that looks like you took all day to make it - but you DIDN'T.

Pastry Holly Leaves

Ingredients:
1 package of frozen puff pastry, thawed
1 egg
1 tablespoon water
1/2 cup cream cheese, softened
1 cup crumbled feta cheese
1/2 cup frozen chopped spinach, thawed
24 pimiento pieces (sold in jars)
Directions:
Unfold each pastry sheet onto a floured surface. Using a leaf-shaped cookie cutter, cut out 12
leaves from each sheet. Place on an ungreased baking sheet. Using a toothpick, score the
pastry to make veins in the leaves. Beat the egg and water together; brush over the pastry.
Bake at 400 Degrees F for about 12 minutes until golden brown. Cool.
In a bowl, combine the cream cheese, feta cheese, and spinach. Split the pastry leaves in half. Spread the cheese mixture on
the bottom half, then replace the top half. Add a pimiento piece on each leaf to make a holly berry.

Christmas Citrus Squares

Ingredients
Crust:
 1 1/2 cups all-purpose flour
 3 tablespoons cornstarch
 1/4 teaspoon fine salt
 3/4 cup (1 1/2 sticks), unsalted butter, softened
 1/3 cup sugar
 6 tablespoons red currant jelly
Filling:
 2 large eggs
 2 large egg yolks
 1/2 cup sugar
 1/2 cup sweetened condensed milk
 1/3 cup all-purpose flour
 Pinch fine salt
 1 cup freshly squeezed clementine juice, about 6 clementines
 1 lemon, juiced (4 to 5 tablespoons)
 2 clementines, zest finely grated (about 2 teaspoons)
 1 lemon, zest finely grated (about 2 teaspoons)
 2 clementines or 2 blood oranges, sliced and cut into small triangular pieces, for serving, optional
Directions
Butter a 9 by 12 1/2-inch baking pan. Line pan with foil and leave about 2 inches extra on all sides. Butter the foil.
Whisk the flour, cornstarch, and salt together in a bowl.
In a standing mixer fitted with the paddle attachment or with a hand mixer, beat the butter with the sugar on medium, until light
and fluffy, about 4 minutes. Turn mixer to low speed, add the dry ingredients and mix until just combined. Do not over work the
dough.
Transfer dough to prepared pan, spreading it out evenly across the pan and pressing to make a 1/4-inch thick covering over the
bottom of the pan. Cover with plastic wrap, then press and flatten using your hands over the top to smooth and even out the
dough. Refrigerate for 1 hour.
Preheat oven to 325 degrees F.
Remove the plastic from the top of the dough and prick the dough with a fork or a wooden skewer. Bake the crust until just
golden, about 30 minutes.
Meanwhile, melt the jelly in the microwave until soft enough to spread, about 1 minute. Spread the jelly with a pastry brush or an
offset spatula over the crust. Return to the oven and cook another 10 minutes. Cool crust completely on a wire rack, 1 hour.
Meanwhile, whisk the eggs, yolks, sugar, sweetened condensed milk, flour, and salt together in a medium bowl. Beat until thick
and slightly pale. Stir in the citrus juices and zest, and whisk gently to blend well.
Pour the filling onto the cooled crust and bake until the filling is firm but still loose and wobbly in the center, about 25 to 30
minutes. Cool to room temperature, about 30 minutes. Chill in the refrigerator for at least 1 hour or overnight before cutting.
Remove pan from refrigerator and dip the bottom of it in warm water to soften the butter and release the foil from the sides of
the pan. Use foil to lift pastry out of the baking dish and transfer to a cutting board. Using a sharp knife or a pizza cutter, cut into
about 50 (1 1/2-inch) squares, wiping down the knife with a hot, wet towel between cuts. Top each square with a tiny triangular
segment of clementine or blood orange (with the peel on) and serve.

Christmas Tree Appetizers

1 package (8 oz) cream cheese, softened 1/2 cup chopped drained roasted red bell peppers
(from 7.25-oz jar) 1/4 cup chopped ripe olives 1/4 cup chopped fresh basil leaves 1/4 cup
shredded Parmesan cheese 4 spinach-flavor flour tortillas (8 to 10 inches in diameter) Ripe
olive pieces In medium bowl, mix all ingredients except tortillas and olive pieces. Divide
mixture among tortillas, spreading to edges of tortillas. Roll up tightly. Press each tortilla roll
into triangle shape, using fingers. Wrap in plastic wrap. Refrigerate at least 2 hours but no
longer than 24 hours.

Appetizer Cheese Trees

 To serve, cut rolls into 1/2-inch slices. Place olive piece at bottom of each triangle
to look like tree trunk; secure with toothpick
3 packages (8 ounces each) cream cheese, softened
4 cups shredded Cheddar cheese (16 ounces)
2 tablespoons pesto
1 tablespoon grated onion
1/4 teaspoon ground mustard (dry)
2 or 3 drops red pepper sauce
Have ready at serving time:
1/4 cup finely chopped parsley or cilantro
1/4 cup pine nuts
2 tablespoons chopped red bell pepper
Assorted crackers, if desired

Pesto-Cheese  Pastries
By sacchef
December Appetizer of the Day
These pastries are often referred to aspalmiers (pahm-YAYS) or palm leaves.

Click below for recipe

INGREDIENTS:
 2 oz (60 g) cream cheese, softened
 1 oz (30 g) Parmesan cheese
 2 tbsp (30 mL) prepared basil pesto
 ½ pkg (17.3 oz/450 g) frozen puff pastry sheets (1 sheet), thawed
 2 oz (60 g) thinly sliced deli ham (about 6 slices)
DIRECTIONS:
1. Preheat oven to 400°F (200°C). Line Large Sheet Pan with Parchment Paper; set aside. In Small Batter Bowl, whisk
cream cheese until smooth using Stainless Whisk. Grate Parmesan cheese into batter bowl using Rotary Grater; add pesto
and mix well.
2. Unfold pastry dough onto flat side of Large Grooved Cutting Board; lightly roll seams using Baker’s Roller®. Make sure
when folding edges that you leave enough space in the center to fold in half. Place ham over dough, overlapping if necessary.
Spread cream cheese mixture over ham using Small Spreader. Bring bottom edge of dough up to create a 1½-in. (4-cm) fold;
bring edge up again to make another 1½-in. (4-cm) fold. Repeat on opposite side. Fold dough in half, bringing folded
edges together. Press dough lightly to seal.
3. Cut dough crosswise into sixteen ¼-inch-thick (6-mm) slices using Bread Knife. Place slices cut-side up onto sheet pan.
Bake 22-25 minutes or until golden brown. Serve warm.
Yield: 16 servings
Make-Ahead: This recipe can be prepared up to 3 days in advance. Prepare recipe through Step 3; do not bake. Place pastries
on sheet pan; cover tightly with plastic wrap and freeze. Remove plastic wrap and bake as recipe directs.

Cheese & Olive Appetizer Tree

1 bottle (10 oz) small pimiento-stuffed olives 1 bottle (11 oz) large pimiento-stuffed olives 6 oz
pitted Kalamata or ripe olives 1 block (1 lb) Colby cheese 1 package (125-count) toothpicks 1
cone shape (9 inches tall) green or white floral foam Rosemary sprigs, if desired
1. Drain olives. Cut block of cheese horizontally into 2 pieces, each about 1/2 inch thick.
Cut cheese with 1-inch star-shape canapé cutter. Cover cheese stars with plastic wrap.
2. Break toothpicks in half as needed; push each olive onto toothpick half. Starting at
bottom of cone, insert toothpicks until they stay securely in place. Continue placing olives in
random order on tree, varying sizes and leaving spaces for the cheese stars. (For stability of
the tree, place most of the larger olives near the bottom.)
3. Push each cheese star onto toothpick half; insert into cone among the olives. Top tree
with a cheese star that has been inserted horizontally on toothpick between points of star. Insert rosemary sprigs randomly
between olives and cheese. Cover loosely and refrigerate no longer than 8 hours before serving.

Party Potatoes
1. 15 small new potatoes (1 1/2 pounds) 2/3 cup sour cream Dill weed sprigs or chopped
fresh chivesHeat 1 inch water to boiling in 3-quart saucepan. Add potatoes. Cover and heat
to boiling; reduce heat. Simmer 20 to 25 minutes or until tender; drain and cool.
2. Cut potatoes in half; place cut sides up on serving tray. (Cut thin slice from bottom of
each potato half, if necessary, to help stand upright.) Top each potato half with 1 teaspoon
sour cream and dill weed. Cover and refrigerate about 2 hours or until chilled.

Holiday Appetizer Wreath

1. 6 slices bacon 1/2 cup chive-and-onion cream cheese spread (from 8-oz container) 2
cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls 2 cups Green Giant Select®
frozen broccoli florets (from 14-oz bag), thawed, finely chopped and patted dry with paper
towel 1/3 cup diced red bell pepper 1 egg, beaten 1 teaspoon sesame seed Fresh rosemary,
if desiredHeat oven to 375°F. Cook bacon as desired until crisp. Drain on paper towel;
crumble bacon and set aside.
2. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie
sheet, arrange triangles with shortest sides toward center, overlapping in wreath shape and
leaving 4-inch round circle open in center (see diagram). Crescent dough points may overlap
edge of cookie sheet. Press overlapping dough to flatten.
3. Spread cream cheese spread on dough to within 1 inch of points. In small bowl, mix crumbled bacon, broccoli and bell
pepper; spoon onto widest part of dough. Pull end points of triangles over broccoli mixture and tuck under dough to form ring
(filling will be visible). Carefully brush dough with beaten egg; sprinkle with sesame seed.
4. Bake 25 to 30 minutes or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen wreath from
cookie sheet; slide onto serving platter. Garnish with fresh rosemary. Serve warm. Store in refrigerator.