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Categories:
rolls cream cheese sour cream dill weed garlic powder broccoli mushroom slices green pepper cucumber cherry tomatoes
Viewed: 19 - Published at: 6 years agoIngredients
- 2 rolls refrigerated crescent rolls
- 1 (8 oz.) pkg. cream cheese, softened
- 1/2 c. sour cream
- 1 tsp. dill weed
- 1/8 tsp. garlic powder
- small broccoli and cauliflower florets
- fresh mushroom slices
- 1 chopped green pepper
- cucumber or zucchini slices
- cherry tomatoes, halved
Method
- Preheat oven to 350°.
- Open rolls and place 4 rectangles on ungreased jelly roll pan.
- Bake 15 to 20 minutes until browned. Cool.
- Beat cream cheese, sour cream and seasonings until smooth. Spread evenly over cooled crust; cover.
- Refrigerate 2 hours. Before serving, top with vegetables cut into squares.
