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
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Steps
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
Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.
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
For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.
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It's easy to get creative with tea sandwiches by changing the toppings. Spread with garden vegetable cream cheese and top with crumbled cooked bacon, chopped tomato and chopped fresh basil leaves.
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