 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Colorful holiday appetizer that is a nice twist to the usual veggie pizza recipe floating around. Have your kids put this one together while you are flying around the house getting ready. This is from a Pillsbury holiday recipe book. Ingredients:
2 (8 ounce) cans refigerated crescent dinner rolls |
1 (8 ounce) package cream cheese, softened |
1/2 cup sour cream |
1 teaspoon marjoram or 1 teaspoon dill weed |
1 clove garlic, finely minced |
3 cups finely chopped assorted vegetables (carrots, broccoli,cauliflower,cucumber, bell peppers, green onions) |
red bell peppers or green bell pepper, cut into 10 thin strips,the rest chopped |
Directions:
1. You will need 2 ungreased cookie sheets for this.
2. Preheat oven to 375*.
3. Remove dough from cans, do not unroll, will have 2 sections per can.
4. Cut each section (four total) into 8 slices-16 slices per can; will have 32 total.
5. Place slices, cut side down, on ungreased cookie sheets to form trees.
6. To form each tree, start by plaing 1 slice for top, arrange two slices just below that, with sides touching.
7. Continue arranging a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
8. Use one last remaining one for the trunk.
9. Bake one tree at 375* for 11-13 minutes, until golden brown.
10. Cool one minute,then carefully loosen with spatula and slide onto wire rack to cool.
11. Bake next tree and cool in the same manner.
12. Place each tree on a large serving platter.
13. In a medium bowl, combine cream cheese, sour cream, marjoram and garlic and blend until smooth.
14. Spread the mixture over both trees.
15. Decorate the trees with the chopped vegetable mixture, reserving pepper slices.
16. Use the thin red or green bell pepper strips as a garland, starting with the upper left hand corner and zig zagging to the bottom row.
|
|