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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This colorful appetizer is a good choice to bring to a party. The recipe can be prepared in advance and served straight from the refrigerator. I'm addicted to it! Ingredients:
2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
1/2 cup sour cream |
1 teaspoon dried dill weed |
1/8 teaspoon garlic powder |
1/2 cup small fresh broccoli florets |
1/3 cup quartered cucumber, slices |
1 italian plum tomato, seeded, chopped |
1/4 cup shredded carrot |
shredded cheese |
Directions:
1. Heat oven to 375°.
2. Unroll both cans of dough; separate into 4 long rectangles.
3. Place in an ungreased 15x10x1 inch baking pan; press over bottom and up sides to form crust.
4. Bake at 375° for 13-17 minutes or until golden brown.
5. Cool 30 minutes or until completely cooled.
6. In a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth.
7. Spread over cooled crust.
8. Top with veggies and as much cheese as you want.
9. Serve immediately or cover and refrigerate.
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