2 (8oz ) cans pillsbury crescent rolls
1 (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dried dill weed
1/8 tsp garlic powder
3 cups finely chopped assorted veggies
use 1/2 cup of each veggie:
bell peppers, broccoli, carrots, cucumbers, green onions
1. Heat oven to 375 F. Remove dough from cans rolled sections (2 sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can). Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing a slice for top and then arrange 2 slices just below with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for trunk. Refrigerate 1 tree while you cook the other.
2. Bake one tree at 375 F for 11 to 13 minutes or until golden brown. Cool one minute, carefully loosen with spatula and slide onto wire rack to cool. Bake and cool the second tree.
3. Place each tree on a platter. In 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 veggies. Refrigerate until serving time. To serve, just pull apart each slice.
2 trees and 32 appetizers
press rolls in 11x15 pan bake 7-10 minutes at 350 degrees
let cool-mix sauce ingredients together and spread on cooled crust-put veggies on top
1 (8 oz) cream cheese, softened
1/2 cup sour cream
1 tsp dried dill weed
1/8 tsp garlic powder
3 cups finely chopped assorted veggies
use 1/2 cup of each veggie:
bell peppers, broccoli, carrots, cucumbers, green onions
1. Heat oven to 375 F. Remove dough from cans rolled sections (2 sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can). Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing a slice for top and then arrange 2 slices just below with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for trunk. Refrigerate 1 tree while you cook the other.
2. Bake one tree at 375 F for 11 to 13 minutes or until golden brown. Cool one minute, carefully loosen with spatula and slide onto wire rack to cool. Bake and cool the second tree.
3. Place each tree on a platter. In 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 veggies. Refrigerate until serving time. To serve, just pull apart each slice.
2 trees and 32 appetizers
press rolls in 11x15 pan bake 7-10 minutes at 350 degrees
let cool-mix sauce ingredients together and spread on cooled crust-put veggies on top
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