INGREDIENTS:
2 8-oz. cans Pillsbury® refrigerated crescent dinner rolls
1 8-oz. pkg cream cheese, softened
½ c sour cream
1 tsp dried dill weed
1/8 tsp garlic powder
½ c small fresh broccoli florets
1/3 c quartered cucumber slices
1 plum (Roma) tomato, seeded, chopped
¼ c shredded carrot
DIRECTIONS:
Heat oven to 375oF. Separate cans of dough into 4 long
rectangles.
In ungreased 15x10x1-in pan, place dough; press in bottom and up sides
to form crust.
Bake 13-17 minutes or until golden brown. Cool completely, about 30
minutes.
In small bowl, mix cream cheese, sour cream, dill and garlic powder
until smooth. Spread over crust. Top with vegetables.
Serve immediately, or cover and refrigerate 1 to 2 hours before
serving. Cut into 16 squares; cut each square in half diagonally.
For the best results, keep the crescent roll dough in the refrigerator
until you ready to use it. Cold dough bakes the best!
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