Holiday Savory Wreath

Name: Spinach and Gruyere Christmas Wreath
Prep time: 30 min
Cook time: 22 min
Total time: 52 min
Yield: 6
Cuisine: American
Ingredients: 8 ounces of fresh spinach cleaned and stems trimmed; 6 ounces of whipped, regular cream cheese; 2 gloves of minced garlic; 2 teaspoons of Mushroom Sea Salt; ½ tbsp of Boreal Pepper; ½ tsp onion powder; 2 tsp herbs de provence or Italian Seasoning plus 2 tsp fresh chopped rosemary and stems for decor; ½ cup grated Parmesan; 1 cup grated Gruyere (reserve ½ for finishing); 2 tubes refrigerated Crescent roll dough (keep it cold); 1 egg

I made this holiday wreath after a failed Christmas tree recipe. This recipe is easy and is full of flavor and a fabulous appetizer any day of the year. Don't waste time with the twists and turns of a tree. Trust me, this recipe is awesome regardless of the shape of the dough.

Image of savory crescent roll wreath with spinach, boreal pepper and mushroom salt

Spinach and Gruyere Christmas Wreath

Rated 5.0 stars by 1 users

Cuisine

American

Servings

Prep Time

30 minutes

Cook Time

22 minutes

This recipe began as a beautiful Christmas tree but was an epic failure; the saving grace was two crescent rolls in the refrigerator. Crescent rolls are just a go to when you need an appetizer in a hurry. The options to stuff them are endless. This is an herbal wreath vs my cranberry and brie. You can use cheddar or mozzarella cheese but I prefer Gruyere and definitely fresh spinach. Also Italian seasoning can replace the hers de provence but don't skip on the extra rosemary.

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Ingredients

8 ounces of fresh spinach cleaned and stems trimmed
6 ounces of whipped, regular cream cheese
2 gloves of minced garlic
2 teaspoons of Mushroom Sea Salt
½ tbsp of Boreal Pepper
½ tsp onion powder
2 tsp herbs de provence or Italian Seasoning plus 2 tsp fresh chopped rosemary and stems for decor
½ cup grated Parmesan
1 cup grated Gruyere (reserve ½ for finishing)
2 tubes refrigerated Crescent roll dough (keep it cold)
1 egg

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Directions

Preheat oven to 375 degrees F
Clean and trim spinach, pat dry and combine with cream cheese, garlic, onion powder, sea salt, boreal pepper, herbs de provence, Parmesan and Gruyere.
Open the first tube of crescent rolls keeping the second in the refrigerator. A lightly greased round pizza pan works best with this covered with parchment paper.
Place a small bowl (5-6”) in the center and arrange the crescent rolls with the pointed tips outwards and each roll slightly touching. Press them together. Depending on how big the bowl is, you will use approximately 12 pieces between the two rolls.
Spread the spinach mixture around the perimeter of the bowl but not so it is touching the bowl. Remove the bowl.
Bring each dough triangle up and over the spinach dip filling, then tuck it in under the center of the wreath to secure. It’s nice if you can see the filling but don’t worry if you do not.
Brush with an egg and place in the oven for 15 minutes.
At 15 minutes sprinkle the remaining a Guyere and a little herbs de provence around the wreath and cook for another 7 minutes.

Recipe Note

Slide the parchment paper with the wreath on it to a dish and use a spatula to slow move the wreath off the parchment paper.

Add chopped bacon for a bit of protein.

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Holiday Savory Wreath

Spinach and Gruyere Christmas Wreath

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