1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
2. Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
3. Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating wreath-shaped roll. Place onto cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough. Brush tops of dough rolls with melted butter, and sprinkle with nonpareils and granulated sugar.Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature in single layer.
4. Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
5. In small bowl, mix powdered sugar, softened butter, vanilla and 4 teaspoons milk with spoon until mixed well. If necessary, add additional milk to make frosting smooth and spreadable.
6. Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional nonpareils.
Tips from the Pillsbury Kitchens : For added color, tint the frosting with desired food colors before adding to wreaths. Jelly beans are a great substitute for candy-coated chocolate eggs.
- 14 g Total Fat
- 3 g Protein
- 47 g Total Carbohydrate
- 34 g Sugars
Shop Ingredients
Nutritional Information
- 14 g Total Fat
- 3 g Protein
- 47 g Total Carbohydrate
- 34 g Sugars
Directions
1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Transfer to cooling rack to cool completely, about 1 hour. Freeze in pan 30 minutes.
2. Unroll dough sheet onto cutting board, and reshape into 12x8-inch rectangle. With pizza cutter or sharp knife, starting on short edge, cut dough into 8 (12-inch) strips. Working with one strip at a time, roll slightly into 12-inch rope. Make small loop on one end, creating short tail and long tail of dough. Wrap long tail of dough around loop 2 to 3 times.
3. Wrap short tail of dough around edge of loop, and tuck through center, pinching to secure, creating wreath-shaped roll. Place onto cookie sheet, and gently press dough almost together in center, leaving a small well in center. Repeat for remaining dough. Brush tops of dough rolls with melted butter, and sprinkle with nonpareils and granulated sugar.Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature in single layer.
4. Bake 9 to 12 minutes or until golden brown and dough is baked through. Remove from cookie sheet; place on cooking rack. Cool completely, about 30 minutes.
5. In small bowl, mix powdered sugar, softened butter, vanilla and 4 teaspoons milk with spoon until mixed well. If necessary, add additional milk to make frosting smooth and spreadable.
6. Spoon 1 heaping tablespoon of frosting into center of each wreath; top with chocolate eggs and additional nonpareils.
Tips from the Pillsbury Kitchens : For added color, tint the frosting with desired food colors before adding to wreaths. Jelly beans are a great substitute for candy-coated chocolate eggs.