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1
Heat oven to 375F Spray 12-inch pizza pan with cooking spray.
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2
Remove dough from 1 can, keeping dough in one piece; do not unroll.
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3
With palms of hands, gently roll dough in one direction into 10-inch log.
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4
With serrated knife, cut log into 20 slices.
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5
Repeat with second can of dough.
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6
At center of pizza pan, arrange 2 slices side by side, pressing together to flatten inside edges and to form a circle.
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7
Place 7 slices in ring around center slices; press together lightly.
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8
Arrange 12 slices in the next ring; press together lightly.
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9
Arrange 19 slices in the last ring, overlapping edges slightly in ring.
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10
(See photo.)
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11
Press together gently.
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12
Bake 13 to 18 minutes or until edges are golden brown.
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13
Gently loosen ornament from pan; cool 5 minutes.
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14
Gently remove ornament from pan; slide onto wire rack.
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15
Cool 15 minutes or until completely cooled.
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16
Meanwhile, in medium bowl, beat cream cheese at medium speed until soft and fluffy.
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17
Slowly beat in whipping cream, continue beating until fluffy.
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18
Beat in spreadable cheese until well blended.
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19
Cover; refrigerate until serving time.
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20
Place cooled ornament on large round serving tray, rearranging as necessary if crescent slices have separated.
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21
Spread entire ornament with cream cheese mixture.
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22
Shape one foil baking cup metal ornament top, folding in half at base of cup.
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23
Cut small slit in top.
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24
Fold second baking cup inward from outside edges to make metal strip.
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25
Twist together at base to make loop for ornament top.
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26
Insert base into slit.
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27
Slide springs of rosemary through loop to resemble branch of pine tree.
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28
Garnish as desired with vegetables and thyme.
