Cranberry Jalapeño Cream Cheese Flatbread Wreath

5 from 3 votes

Cranberry Jalapeño Cream Cheese Flatbread Wreath

Bold, seasonal flavors come together in a sweet and tart combination in this cranberry jalapeno cream cheese flatbread wreath.

Prep Time30

Cook Time20

Refrigerate4

Total Time4 50

Course: Appetizer

Cuisine: American

Servings: people

Calories: 200kcal

Author: Callie

Ingredients

12 oz fresh cranberries, diced
1 cup sugar
1 tablespoon lemon juice
⅓ teaspoon sea salt flakes
¼ cup finely sliced green onion/scallions
1 large jalapeño, diced with seeds removed
16 oz cream cheese, softened
2 cans crescent roll dough

Instructions

Rinse and chop cranberries. Cranberries should be at least quartered if not cut smaller. Do not use a food processor, but a hand chopper is fine.
Slice the green portion of the green onions and add to the cranberries.
Remove the seeds and ribbing from the jalapeno pepper and finely dice the pepper. Add to the cranberries and sliced green onion.
Add lemon juice, sugar, and sea salt flakes to the cranberries, green onions, and jalapeno. Toss well and cover. Refrigerate at least 4 hours or overnight.
(Next Day or Hours Prior to Serving) Preheat oven to 350°F and remove cream cheese from the refrigerator.
Spray a round baking sheet or pizza pan with cooking/baking spray. Place a round bowl in the center of the pan. Spray the outer edge of the bowl with cooking/baking spray as well.
Open cans of crescent roll dough, unroll the dough, and pull it into halves.
Fold each half in half again, and 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.
Bake the crescent roll dough wreath at 350°F for 20 minutes or until a golden brown color. As it bakes, assemble the dough "bow."
Take the remaining portion of crescent roll dough and roll it into one long, thin piece. Cut off ⅓ and set it aside.
Take the ends of the ⅔ length of the dough and bring them together to form a circle. Twist the opposite sides of the circle in opposite directions to form one, large figure 8.
Fold the remaining ⅓ of the dough into an upside down V and place the point of the V at the center of the figure 8 to form the "ribbon" of the bow. Smooth the seams before baking.
Bake the "bow" at 350°F for 5-7 minutes or 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 or spreading cream cheese.
Once the wreath has cooled completely, spread the cream cheese in an even, but not overly thick layer over the top of the flatbread wreath. The cream cheese layer should be thick enough so it is not transparent. Set aside the remaining cream cheese.
Remove the cranberry jalapeño mixture from the refrigerator and drain the liquid from it over the sink.
Spoon the cranberry jalapeño mixture evenly over the the center of the cream cheese layer of the flatbread. Set aside remaining cranberry jalapeño mixture.
Place the bow at the center of the lower half of the wreath.
Spread remaining cream cheese in a shallow dish or bowl. Spoon remaining cranberry jalapeño mixture over the softened cream cheese. Place the bowl in the center of the wreath with a cheese spreader.
Serve immediately.

Nutrition