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 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 desired

1

Heat 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.

4

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.

5

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. Serve warm. Store in refrigerator.