Spinach Dip Crescent Wreath

Directions

1. 1Heat oven to 375°F. Invert 10-oz. custard cup on center of ungreased large cookie sheet.
2. 2Remove dough from one can, keeping dough in one piece; do not unroll. With hands, roll dough to 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping, around custard cup.
3. 3Repeat with second can of dough, cutting log into 20 slices. Arrange remaining 24 slices, slightly overlapping each other, next to but not overlapping first ring. Remove custard cup from center.
4. 4Bake at 375°F. for 13 to 16 minutes or until light golden brown. Gently loosen wreath from cookie sheet and carefully slide onto wire rack. Cool 30 minutes or until completely cooled.
5. 5Meanwhile, cook spinach as directed on package; cool and squeeze to drain.
6. 6In medium bowl, combine sour cream, mayonnaise and milk; blend well. Add spinach and all remaining topping ingredients; mix well. Cover; refrigerate until serving time.
7. 7Place cooled wreath on serving tray. Spread wreath with spinach topping. Sprinkle with red bell pepper, 2 tablespoons onions and parsley. Decorate with bell pepper "holly leaves" and cherry tomato "berries." Serve immediately, or cover and refrigerate for up to 2 hours before serving.