Name: Christmas Tree Savory Rolls
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 4 to 4-1/2 cups all-purpose flour -; 2/3 cup sugar -; 1 tablespoon active dry yeast -; 2 teaspoons grated lemon zest -; 1 teaspoon salt -; 3/4 cup 2% milk -; 2/3 cup water -; 1/3 cup canola oil -; 1 tablespoon lemon juice -; Filling: -; 1 package (8 ounces) cream cheese, softened, divided -; 2 tablespoons mayonnaise -; 2 teaspoons lemon juice, divided -; 1 teaspoon lemon-pepper seasoning -; 1 teaspoon dried parsley flakes -; 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, optional -; 1 each small green and sweet red pepper -; 1 medium lemon -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Christmas Tree Savory Rolls

1. 4 to 4-1/2 cups all-purpose flour -

2. 2/3 cup sugar -

3. 1 tablespoon active dry yeast -

4. 2 teaspoons grated lemon zest -

5. 1 teaspoon salt -

6. 3/4 cup 2% milk -

7. 2/3 cup water -

8. 1/3 cup canola oil -

9. 1 tablespoon lemon juice -

10. Filling: -

11. 1 package (8 ounces) cream cheese, softened, divided -

12. 2 tablespoons mayonnaise -

13. 2 teaspoons lemon juice, divided -

14. 1 teaspoon lemon-pepper seasoning -

15. 1 teaspoon dried parsley flakes -

16. 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed, optional -

17. 1 each small green and sweet red pepper -

18. 1 medium lemon -

How to cook deliciously - Christmas Tree Savory Rolls

1. Stage

In a large bowl, combine 3 cups flour, sugar, yeast, lemon zest and salt. In a small saucepan, heat milk and water to 120°-130°. Stir in oil and lemon juice. Add to dry ingredients; beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Stage

Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Stage

Meanwhile, in a small bowl, beat 4 ounces cream cheese until smooth. Add the mayonnaise, 1 teaspoon lemon juice, lemon pepper and parsley; mix well. Stir in crabmeat if desired; set aside.

4. Stage

Turn dough onto a lightly floured surface; roll out into a 22x14-in. rectangle. Spread prepared filling to within 1/2-in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut into 22 slices.

5. Stage

Cover a baking sheet with foil and grease well. Place 1 slice near the top center of prepared baking sheet. Place 2 slices in the second row with sides touching. Repeat, adding 1 slice per row, until tree has 5 rows. Repeat last row. Center remaining 2 slices below last row for the trunk. Cover and let rise until doubled, about 30 minutes.

6. Stage

Bake at 325° until golden brown, 25-30 minutes. Carefully transfer rolls with foil onto a wire rack to cool completely.

7. Stage

Meanwhile, in a small bowl, beat remaining cream cheese and lemon juice until smooth. Cut a small hole in the corner of pastry bag; fill with cream cheese mixture. Pipe onto rolls for garland.

8. Stage

Cut peppers in half vertically; remove stems and seeds. Using a 1-1/2-in. star-shaped cookie cutter, cut out stars from peppers; place on tree. Carefully remove a 2-in. piece of peel from lemon (save lemon for another use). With a 2-in. star-shaped cookie cutter, cut out a star from peel; place on top of tree. Remove foil before serving. Refrigerate leftovers.