Veggie Crescent Appetizer

Makes 16 servings, 2 trees

Carole Haas

Veggie trays, move over! This colorful tree-shaped appetizer will add an interesting twist to your appetizer buffet.

ingredients

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls
1 pkg (8 oz) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber and/or green onions)

1
Heat oven to 375°F. Remove dough from cans in rolled sections (2 sections from each can); do not unroll. Cut each section into 8 slices (16 slices from each can).
2
2. Place slices, cut side down, on ungreased cookie sheets to form trees. To form each tree, start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree.
3
3. Bake one tree at 375°F. for 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto wire rack to cool. Bake and cool second tree.
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4. Place each tree on serving platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Garnish as desired. Refrigerate until serving time. To serve, pull apart slices of tree.