Taco Crescent Wreath

Heat oven to 375°F. Invert 10-ounce custard cup on center of ungreased large cookie sheet. Remove dough from 1 can, keeping dough in 1 piece; do not unroll. (Keep remaining can of dough in refrigerator.) With palms of hands, roll dough in one direction to form 12-inch log. Cut log into 20 slices. Arrange 16 slices, slightly overlapping and in clockwise direction, around custard cup on cookie sheet.

Repeat with second can of dough, cutting log into 20 slices. Arrange slices from second can and remaining 4 slices from first can (total of 24 slices), slightly overlapping each other and in counterclockwise direction, close to but not overlapping first ring. Remove custard cup from center of wreath shape.

Bake 15 to 18 minutes or until light golden brown. Gently loosen wreath from cookie sheet; carefully slide onto cooling rack. Cool completely, about 30 minutes.

Meanwhile, cover chipotle chiles with water; let stand 10 to 15 minutes. Drain; finely chop. In medium bowl, mix chiles, sour cream, cilantro, mayonnaise, sugar, salt and cumin.

Place cooled wreath on serving tray or platter. Spread sour cream mixture over wreath. Decorate with assorted toppings. If desired, garnish with red bell pepper stars and serve with salsa. Store in refrigerator.