Crescent Veggie Tree Appetizer

Recipe by mommyoffour
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 32
YIELD: 2 trees
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (8 ounce) cans refrigerated crescent dinner rolls
  • 8
    ounces cream cheese, softened
  • 12
  • 1
    teaspoon dried dill weed
  • 18
    teaspoon garlic powder
  • 3
    cups chopped assorted fresh vegetables (bell peppers, broccoli, carrots, cucumbers, green onion, black olives, etc.)
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DIRECTIONS

  • Heat oven to 375.
  • 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).
  • 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 a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices.
  • Use the remaining slice for the trunk.
  • Refrigerate one tree.
  • Bake one tree for 11 to 13 minutes or until golden brown.
  • Cool one minute; carefully loosen with spatula and slide onto wire rack to cool.
  • Bake and cool second tree.
  • Place each tree on a platter.
  • In a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth.
  • Spread the mixture over both trees.
  • Decorate the trees with assorted vegetable pieces.
  • Refrigerate until serving time.
  • To serve, just pull apart the slices of the tree.
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