Crescent Veggie Appetizer Tree
A Uncategorized recipe with 8 oz cans refrigerated crescent dinner rolls, 8 oz pkg cream cheese softened, sour cream. Ready in –, serves 2.
Curated byKavya Sharma🇮🇳
Instructions
19 steps- 1
Heat oven to 375°.
- 2
Remove dough from cans in rolled sections (two sections from each can); do not unroll.
8 oz cans refrigerated crescent dinner rolls(2) - 3
Cut each section into 8 slices (16 slices from each can).
- 4
Place slices, cut side down, on ungreased cookie sheets to form two trees.
- 5
To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching.
- 6
Continue arranging in a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
- 7
Use remaining slice for trunk.
- 8
Refrigerate one tree.
- 9
Bake one tree at 375° for 11 to 14 minutes or until golden brown.
- 10
Cool 1 minute; carefully loosen with spatula and slide onto wire rack to cool.
- 11
Prepare second tree, bake and cool.
- 12
Place each tree on a platter.
- 13
In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth.
8 oz pkg cream cheese softened(1)sour cream(1/2 c)dried dill weed(1 tsp)garlic powder(0.1 tsp) - 14
Spread the mixture over both trees.
- 15
Decorate the trees with assorted vegetable pieces.
finely chopped assorted vegetables such as bell peppers broccoli carrots cucumber and/or green onion(3 c) - 16
Garnish if desired.
- 17
Refrigerate until serving time.
- 18
To serve, just pull apart the slices of the tree.
- 19
Makes 2 trees; 32 appetizers.
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Crescent Veggie Appetizer Tree
A Uncategorized recipe with 8 oz cans refrigerated crescent dinner rolls, 8 oz pkg cream cheese softened, sour cream. Ready in –, serves 2.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
19 steps- 1
Heat oven to 375°.
- 2
Remove dough from cans in rolled sections (two sections from each can); do not unroll.
8 oz cans refrigerated crescent dinner rolls(2) - 3
Cut each section into 8 slices (16 slices from each can).
- 4
Place slices, cut side down, on ungreased cookie sheets to form two trees.
- 5
To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching.
- 6
Continue arranging in a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
- 7
Use remaining slice for trunk.
- 8
Refrigerate one tree.
- 9
Bake one tree at 375° for 11 to 14 minutes or until golden brown.
- 10
Cool 1 minute; carefully loosen with spatula and slide onto wire rack to cool.
- 11
Prepare second tree, bake and cool.
- 12
Place each tree on a platter.
- 13
In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth.
8 oz pkg cream cheese softened(1)sour cream(1/2 c)dried dill weed(1 tsp)garlic powder(0.1 tsp) - 14
Spread the mixture over both trees.
- 15
Decorate the trees with assorted vegetable pieces.
finely chopped assorted vegetables such as bell peppers broccoli carrots cucumber and/or green onion(3 c) - 16
Garnish if desired.
- 17
Refrigerate until serving time.
- 18
To serve, just pull apart the slices of the tree.
- 19
Makes 2 trees; 32 appetizers.
Rate this recipe
