Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, prepare Chebe mix according to directions. I typically use about 3 tablespoons of water for the dough so it doesn’t get too sticky.
You can certainly buy dry ranch seasoning (there are about 3 Table-spoons per package). Or you can make your own!
For the bow, take about ¼ of the remainder of the pepper and cut off the ends so you get a somewhat flat piece. Then “skin” the pep-per using a knife so that you’ve scraped off most of the “meat” and just a thin layer of the skin is remaining. I found it easiest to cut out the top part of the bow and the tails separately. Then place them in the center on the top of the wreath!
As with most of the Chebe mixes, you can really use them inter-changeably. So for this recipe, you can also use the Garlic-Onion Breadstick Mix or you can use the All-Purpose Mix and replace the water with milk in the recipe.
Recipe by MinneCeliac