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Steps
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.
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If preferred, you can substitute 2 teaspoons ranch dressing mix for the dill and garlic powder called for in this tree-shaped crescent veggie appetizer.
To make your cream cheese Christmas tree appetizer as attractive as possible, be sure to use vegetables that are different colors.
We suggest not to use chopped tomatoes in this recipe—they're watery and the liquid might run into the cream cheese.
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