Ingredients:
Two packages Crescent rolls (or Recipe Creations flaky dough sheets)
8 oz. cream cheese
2/3 cup regular or reduced-fat mayonnaise
1 tsp dill
1 tsp minced onion
Diced veggies of your choosing (carrots, broccoli, cauliflower, bell peppers, radishes, cucumber, tomatoes, green onions, black olives)
Directions:
Press Crescent rolls onto large, greased 15x10x1" cookie sheet. Bake at 375 degrees for 11-16 minutes, until done. Let cool completely.
Mix cream cheese, mayonnaise, dill, and onion. Spread on cooled crust. Top with veggies of your choice, and cut into squares or triangles for serving.
Helen Riley
Tested by Heidi. Do not use fat-free or vegan mayo, as they do not mix well with the cream cheese. I don't have a 15x10 pan (are you listening, Santa?), so I used a smaller one and made miniature cheese-and-pepper stuffed rolls with the extra couple inches of dough. I think this would also be good topped with seafood like crab and shrimp instead of veggies, so I might try that next.
No comments:
Post a Comment