Cold Appetizer

Made with ingredients you already have on hand - no need to go buy expensive preservative-laden dip mix! An easy combo of croissant dough, herbed cream cheese and fresh veggies. A delicious, light, colorful snack or appetizer.

• Ready In: 21 mins
• Serves: 6
• Yields: 24 bite size pieces or so

Ingredients

• 1 (8 ounce) package  refrigerated  croissant dough (crescent)
• 1 (8 ounce) package cream cheese
• 1⁄2 tablespoon dill weed
• 1  teaspoon garlic powder
• 1⁄4 teaspoon cayenne pepper
• 1  teaspoon sage or 1  teaspoon poultry seasoning
• 1⁄2 teaspoon oregano
• 1⁄2 cup  grated parmesan cheese (optional) or 1⁄2 cup asiago cheese (optional)

• Vegetables for toppings such as

•  finely diced celery
•  finely diced red bell peppers or  yellow bell peppers or  green bell pepper
•  grated carrot
•  minced onion
•  finely diced fresh tomato
•  sliced green onion
•  sliced  olive
•  finely chopped broccoli

Directions

1. Unroll crescent dough onto cookie sheet you have covered with foil and sprayed with Pam.
2. Pinch all the seams together to form one big rectangle.
3. Bake at 375°F for about 11 minutes until golden brown.
4. Set aside to cool.
5. Meanwhile, whip cream cheese with a fork and add herbs and spices.
6. Set aside.
7. Mix your veggies together in a separate bowl.
8. Spread herbed cream cheese mixture over cooled crust, sprinkle with veggie mixture.
9. Pat down lightly to make veggies stick.
10. Sprinkle cheese over veggies.
11. Cut into bite size pieces.