Veggie Crescent Tree Recipes

TREE-SHAPED CRESCENT VEGGIE APPETIZERS

Steps:

• 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).
• 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.
• 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.
• 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.

CRESCENT VEGGIE TREE APPETIZER

Steps:

• Heat oven to 375.
• Remove dough from cans in rolled sections (2 sections from each can); DO NOT UNROLL.
• Cut each section into 8 slices (16 slices from each can).
• 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 a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices.
• Use the remaining slice for the trunk.
• Refrigerate one tree.
• Bake one tree for 11 to 13 minutes or until golden brown.
• Cool one minute; carefully loosen with spatula and slide onto wire rack to cool.
• Bake and cool second tree.
• Place each tree on a platter.
• In a small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth.
• Spread the mixture over both trees.
• Decorate the trees with assorted vegetable pieces.
• Refrigerate until serving time.
• To serve, just pull apart the slices of the tree.

VEGGIE CRESCENT TREE

Steps:

• You will need 2 ungreased cookie sheets for this.
• Preheat oven to 375*.
• Remove dough from cans, do not unroll, will have 2 sections per can.
• Cut each section (four total) into 8 slices-16 slices per can; will have 32 total.
• Place slices, cut side down, on ungreased cookie sheets to form trees.
• To form each tree, start by plaing 1 slice for top, arrange two slices just below that, with sides touching.
• Continue arranging a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
• Use one last remaining one for the trunk.
• Bake one tree at 375* for 11-13 minutes, until golden brown.
• Cool one minute,then carefully loosen with spatula and slide onto wire rack to cool.
• Bake next tree and cool in the same manner.
• Place each tree on a large serving platter.
• In a medium bowl, combine cream cheese, sour cream, marjoram and garlic and blend until smooth.
• Spread the mixture over both trees.
• Decorate the trees with the chopped vegetable mixture, reserving pepper slices.
• Use the thin red or green bell pepper strips as a garland, starting with the upper left hand corner and zig zagging to the bottom row.