Veggie Flats
photo by limeandspoontt
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 2 (8 ounce) packages crescent roll dough
- 8 ounces cream cheese
- 1⁄2 cup mayonnaise
- 2 tablespoons parmesan cheese
- 2 tablespoons horseradish
- 1 garlic clove, minced
- 2 cups mixed vegetables, finely chopped
directions
- Unroll dough on 10x15 cookie sheet.
- Press to seal seams.
- Bake at 375* for 9 minutes.
- Cool completely.
- Mix filling ingredients
- Spread on dough.
- Sprinkle with finely chopped brightly colored vegetables.
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Reviews
-
Very good! I really liked the horseradish in the cream cheese mixture. I've only had these with a ranch style spread, but I really prefer these. Using my veggie chopper, prep was done in no time. I used broccoli, cauliflower, carrots and onion. My teenage DD had 6 slices! None left at our birthday party gathering, so well received. I will be making these again. Thanks so much!
-
I've been making this recipe for years. Its so easy to make and tastes awesome!! I found the dough to be very flaky if you dont stretch it to much. Mine baked up in 9 minutes, took about 10 minutes to cool enough to spread the cream cheese mixture. The horseradish seems like a lot but it is just right for us. I used the food processor to whip the cream cheese, mayo mixture. I used a combination of broccoli, califlower, grated carrots, zucchini(if zucchini is to big grate it) radishes and snap peas. I chopped them very fine and used closer to 3 cups of veggies. Thanks for sharing this recipe.
RECIPE SUBMITTED BY
swiz58
Canada
i collect cookbooks( I have a problem) I try at least one new recipe a week, sometimes several. Sometimes i will get hooked on a particular cuisine, course or ingredient. The kids still remember the cookie summer and our middle son is finally at a point where he will eat Greek gain.