Crescent veggie appetizers are made from refrigerated crescent dinner rolls, baked in the shape of a Christmas tree. After the tree is baked, it is topped with a cream cheese spread. Assorted fresh vegetables are used for the tree’s “decorations.”
Crescent Veggie Appetizers
Recipe from Pillsbury.
2 (8-ounce) cans refrigerated crescent dinner rolls
1 (8-ounce) package cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dillweed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables such as bell peppers, broccoli, carrot, cucumber and green onions
Heat oven to 375 degrees.
Remove dough from 1 can in rolled sections (2 sections per can); do not unroll. Cut each section into 8 slices (16 slices per can).
To form tree, on an ungreased cookie sheet, start by placing 1 slice, cut side down, for top; arrange 2 slices just below, with sides touching. Continue arranging in a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use the remaining slice for the trunk.
Bake for 11 to 13 minutes or until golden brown. Cool 1 minute on cookie sheet; carefully loosen with spatula and slide onto wire rack to cool.
While first tree is baking, prepare a second tree using the other can of crescent rolls. Bake and cool. Place each cooled tree on a platter.
In a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread the mixture over both trees. Decorate the trees with assorted vegetable pieces. Garnish if desired. Refrigerate until serving time.
To serve, pull apart the slices of the tree.
Yield: 2 trees (32 servings).