CRANBERRY JALAPENO CREAM CHEESE
Bold, seasonal flavors come together in a sweet and tart combination in this cranberry jalapeño cream cheese flatbread wreath.
Add cranberries, green onion, jalapeño, lemon juice, sugar, and sea salt flakes to a mixing bowl.
Toss well and cover. Refrigerate at least 4 hours or overnight.
Place a round bowl upside down in the center of a round pan. Unroll the crescent roll dough, & pull it into halves. Fold each half in half again, & place the pieces around the outer edge of the bowl.
Line the dough pieces up edge to edge so that they do not overlap. Smooth the seams with your fingers. Set aside the small amount of remaining dough.
Take the remaining dough & roll it into one long, thin piece. Cut off 1/3 & set it aside. Form a circle. Twist to form a figure 8. Fold the remaining 1/3 of the dough into an upside down V & place it at the center of the figure 8 to make a bow.
Bake the "wreath" and "bow" until golden brown. After removing the crescent roll dough wreath from the oven, set it aside and allow it to cool completely before removing the bowl from the center .
Spread the cream cheese in an even, but not overly thick layer over the top of the flatbread wreath.
Spoon the cranberry jalapeño mixture evenly over the the center of the cream cheese layer of the flatbread.
Place the bow at the center of the lower half of the wreath. Combine the left over cream cheese and cranberry jalapeño mixture. Place the bowl in the center of the wreath with a cheese spreader.