Recipe by *Parsley*
This is one of my forgotten recipes that I just recalled when looking for appetizer recipes. These make great bite-size snacks or appetizers. Recipe can easily be cut in half.
Top Review by Cowlong
An easy recipe for sure. Probably the least tasty appetizer ever. I served them at a potluck and everyone had one and then no more. Beware...they are totally bland. If you want to make them, spice them up somehow or you will be tossing the leftovers like I did. Not good warm OR cold.
- 2 (8 ounce) tubes refrigerated reduced-fat crescent rolls
- 8 ounces light cream cheese, softened to room temp
- 2 tablespoons reduced-fat sour cream
- 1 teaspoon Dijon mustard
- 1⁄3-1⁄2 cup finely chopped scallion
- 1⁄2 cup finely diced ham
- 1⁄2 cup shredded cheddar cheese
- 1⁄4 teaspoon garlic powder
Directions See How It's Made
- On a nonstick surface or wax paper, unroll each tube of crescent dough. Seperate each 8-oz tube into 2 large rectangles (you'll have 4 total).
- Seal the perforations very well and spread out dough just a bit.
- In a bowl, beat together the cream cheese sour cream and mustard. Stir in the scallions, ham, cheese and garlic powder; mix well.
- Spread each rectangle with one-fourth of the cream cheese mixture. Spread it thin and leave 1/2" on the sides.
- Roll up the rectangles jelly-roll style.
- Wrap each roll in wax paper and place in the freezer for 20-25 minutes.
- Preheat oven to 375°F.
- Unwrap rolls and cut into about 1/2" slices.
- Place slices on a nonstick or lightly greased cookie sheet and bake for about 12 minutes or until lightly golden.
- After baking, allow to cool for 3 minutes before removing from cookie sheet.
- Serve warm or cold.