Confetti Appetizer
Leslie Keddington
This is my aunt's creation and is often served at family parties.
2 (8 oz.) refrigerated crescent roll dough
1 (8 oz.) cream cheese
1 (7.5 oz.) container Garden Vegetable cream cheese
Finely chopped vegetables
Roll out crescent rolls on 11 x 17 baking sheet (jelly roll pan) that has been lightly sprayed with cooking spray. Push all seams together to create one solid crust. Bake at 375 degrees for 12-15 minutes (until golden brown) and let cool. Mix well together cream cheese and Garden Vegetable cream cheese. Spread evenly over the crescent crust. Top with a variety of finely chopped vegetables such as red pepper, broccoli, zucchini, celery - use whatever you have on hand. (I have found that tomatoes are too wet to work well and green onions are a little strong.)
This is my aunt's creation and is often served at family parties.
2 (8 oz.) refrigerated crescent roll dough
1 (8 oz.) cream cheese
1 (7.5 oz.) container Garden Vegetable cream cheese
Finely chopped vegetables
Roll out crescent rolls on 11 x 17 baking sheet (jelly roll pan) that has been lightly sprayed with cooking spray. Push all seams together to create one solid crust. Bake at 375 degrees for 12-15 minutes (until golden brown) and let cool. Mix well together cream cheese and Garden Vegetable cream cheese. Spread evenly over the crescent crust. Top with a variety of finely chopped vegetables such as red pepper, broccoli, zucchini, celery - use whatever you have on hand. (I have found that tomatoes are too wet to work well and green onions are a little strong.)
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