Tea Sandwich Flats

  • Prep 20 min
  • Total 50 min
  • Ingredients 10
  • Servings 24

Ingredients

Crust

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Sandwich Flat
Calories
60
Calories from Fat
40
Total Fat
4 1/2g
7%
Saturated Fat
1 1/2g
8%
Trans Fat
1/2g
Cholesterol
15mg
5%
Sodium
110mg
5%
Potassium
15mg
0%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
2%
2%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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