Crescent Holiday Appetizer Tree Recipes

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.

CRESCENT HOLIDAY APPETIZER TREE

Steps:

• Heat oven to 375°F Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
• Place slices, cut side down, on ungreased cookie sheet. To form 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 remaining slice for tree trunk.
• Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula and slide onto wire rack. Cool completely, about 15 minutes.
• Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.
• Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving.