Creamy Herb Appetizer Pockets Meatless |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Cream cheese sauce and an artichoke dip make up these bit-size morsels. The filling is tucked into triangles made from crescent roll dough it's perfect on-mess appetizers. Ingredients:
ingredients |
1 carton ( 4.4-oz ) reduced-fat garlic-herb cheese spread |
4-oz 1/3 less-fat cream cheese |
2 tbs. half-and-half cream |
1 garlic clove, minced |
1 tbs. dried basil |
1 tsp. dried thyme |
1/2 tsp. celery salt |
1/4 tsp. dill weed |
1/4 tsp. salt |
1/4 tsp. pepper |
3 – 4 drops hot pepper sauce |
1/2 cup chopped canned water-packed artichoke hearts |
1/4 cup chopped roasted red peppers |
2 tubes ( 8-oz each ) refrigerated reduced-fat crescent rolls |
Directions:
1. 1)Preheat oven at 375.
2. 2)In a small mixing bowl, beat the cheese spread, cream cheese, cream and garlic until blended. Beat in the herbs, salt, pepper and hot pepper sauce. Fold in artichokes and red peppers. Cover and refrigerate for at least 1 hour.
3. 3)Unroll both tubes of crescent roll dough. On a lightly floured surface, form each tube of dough into a long rectangle; seal seams and perforations. Roll each into a 16-inch x 12-inch rectangle. Cut lengthwise into four stripe and width-wise into three strips; separate squares.
4. 4)Place 1 rounded tablespoon of filling in the center of each square. Fold in half, forming triangles. Crimp edges to seal; trim if necessary. Place on un-greased baking sheets. Bake at 375 for 10 – 15 minutes or until golden brown. Serve warm.
5. Serving size: 1
6. Calories per serving: 96, Fat: 5g, Cholesterol: 7mg, Sodium: 302mg, Carbohydrate:10g
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