INGREDIENTS:
| 2 | cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet | | 1 | package (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) |
DIRECTIONS:
| 1. | Heat oven to 375°F. Remove dough from cans in rolled sections; do not unroll. Cut each section into 8 slices (16 slices from each can). | | 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 while the other bakes. | | 3. | Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree. | | 4. | Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree. | | Bake 13 to 15 minutes. |
NUTRITION INFORMATION:
90 ( 60); 6g ( 3g, 1g); 10mg; 135mg; 7g ( 0g, 2g); 2g 15%; 10%; 0%; 2% 1/2 ; 0 ; 0 ; 1 1/2
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