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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 20 |
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Decorating one of my favorite appetizers to serve to an avid group of quilters turned out to be such fun! I arranged the colorful vegetable toppings into a savory sampler for my luncheon guests to snack on. Grace Yaskovic, Branchville, New Jersey Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
1 package (8 ounces) cream cheese, softened |
1/4 cup italian salad dressing |
1 cup chopped broccoli |
1 cup chopped carrots |
1 cup chopped cucumbers |
1 cup chopped tomato |
Directions:
1. Unroll crescent dough and place on an ungreased baking sheet; press seams together to form a 15-in. x 12-in. rectangle. Bake at 375° for 11-13 minutes or until golden brown; cool completely. Combine cream cheese and salad dressing; spread over crust to within 1 in. of edge. With a knife, mark off 20 squares. Fill each square with one vegetable to make a patchwork design or the quilt pattern of your choice. Refrigerate or serve immediately. Yield: 20 servings.
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