| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Appetizers, Vegetables, Vegetarian |
48 |
Servings |
INGREDIENTS
| 16 |
|
Whole Pillsbury crescent rolls, 2 cans |
| 8 |
oz |
Cream cheese; softened |
| 1 |
ts |
Dried dill weed |
| 1/8 |
ts |
Garlic powder |
| 1/2 |
|
Whole yellow bell pepper; coarsely chopped |
| 1/2 |
|
Whole red bell pepper; coarsely chopped |
| 1/2 |
|
Whole cucumber; coarsely chopped |
INSTRUCTIONS
Heat oven to 375°F. Press crescent roll dough into ungreased 15x10" jelly
roll pan o form crust. Bake for 13 to 17 minutes or until golden brown.
Cool completely.
Combine cream cheese with dill and garlic powder. Spread over cooled crust.
Cover and refrigerate 1 hour. Top with vegetables.
Per serving: 54 Calories; 4g Fat (62% calories from fat); 1g Protein; 4g
Carbohydrate; 5mg Cholesterol; 87mg Sodium
NOTES : You may use any combination of vegetables for the topping.
Recipe by: Pillsbury
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
<ebburtis@ix.netcom.com> on Sep 16, 97
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