Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil. Grease the foil and set
aside.
Dust a flat surface lightly with flour. Spread out the first can of
crescent dough. Do not separate. Pinch together the seams so that you have
one piece of dough. Roll out to make a large rectangle.
Layer the meats down the side of the dough rectangle leaving one inch
at each end. Top with cheese and then add the "Rose & Ivy" Southern
Pecan Pepper Jelly. Fold one side of the dough over the filling lengthwise. Then fold
other half over and seal the filling inside.
Beat one egg yolk lightly and brush over the top of the dough. Fold
over again to make a roll. Turn the ends together to make a circle.
Place on cookie sheet with greased foil.
Beat the remaining two egg yolks together. Transfer to separate small
bowls. Add food coloring to yolks to color leaves (we suggest green),
berries and ribbon (we suggest red).
Spread second can on the dusted surface. Seal seams and roll as before.
Using your knife, cut a long strip form the top to use as the bow.
Using holly or leaf cookie cutters to cut out leaves or use knife to cut
leaf-like shapes of dough. Use small circle cutter to cut berries.
Using colored egg yolks, paint the leaves and berries. Brush wreath
with plain egg yolk to make shiny; then place berries and leaves on the
wreath. Paint strip with color of your choosing and form into a bow shape
with streamers across the bottom of the wreath.
Bake for twenty-five minutes or until golden brown and cooked through.
