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1
Heat oven to 375u00b0F.
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2
Unroll cans of dough and separate into 4 long rectangles; firmly press perforations together.
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3
Sprinkle each rectangle with 1 tablespoon cheese and 1/4 teaspoon Italian seasoning.
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4
Starting with one short side, roll up each rectangle, forming 4 rolls (like a jelly roll).
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5
With serrated knife, cut each roll into 8 slices (now they look like pinwheels).
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6
To form 1 tree, on cookie sheet, (I line mine with parchment paper it's easier to move trees to cool and to final decorating plate), Place 1 slice, cut side down, for top of tree.
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7
Arrange 2 slices below, sides touching.
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8
Continue arranging rows of 3, 4, and 5 slices.
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9
Use remaining slice for trunk.
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10
Bake first tree 12 to 14 minutes or until golden brown.
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11
Cool 5 minutes on wire rack.
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12
Repeat for 2nd tree on another cool cookie sheet.
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13
Place trees on serving platter.
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14
If you do not have a decorators bag and tip, spoon the dip into a zip lock bag.
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15
Cut 1/4 inch hole in bottom corner of bag; and pipe over tree like garland, and a dollop of dip in on each pinwheel except trunk.
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16
Place tomato slice on each pinwheel except top and bottom ones.
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17
With 1 1/4 to 1 1/2 inch star shaped cutter, cut 2 stars from yellow bell pepper; place one on top of each tree.
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18
Chop remaining bell pepper; sprinkle over trees.
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19
Sprinkle with parsley.
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20
Serve immediately, or refrigerate until serving time.
