Tea Sandwich Flats

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  • 20|min prep time
  • 50|min total time
  • 10 ingredients
  • 24 servings

Crust

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

Goat Cheese Topping

2
oz cream cheese, softened
2
oz soft goat cheese (chèvre)
Pinch garlic powder
1
teaspoon finely chopped fresh dill, basil or thyme

Egg Salad Topping

1/2
cup deli egg salad

Veggie Topping

6
(1/4-inch) cucumber slices
3
radishes
1/4
yellow bell pepper
Fresh dill, basil or thyme

Directions

  1. 1 Heat oven to 375°F. Unroll dough onto ungreased cookie sheet to form 12x8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.
  2. 2 Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.
  3. 3 For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 teaspoon dill. Spoon about 2 teaspoons cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.
  4. 4 For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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