Ingredients
| 2 Package | 8-ounce cans refrigerated crescent dinner rolls |
| 1 Package | 8-ounce package cream cheese, softened |
| 1/2 Cup | sour cream |
| 1 Teaspoon | dried dill weed |
| 1/8 teaspoon garlic powder | |
| 3 Cup | finely chopped assorted vegetables (bell peppers, broccoli, carrot, cucumber, and or green onions) |
Instructions
Remove dough from cans in rolled sections (two sections from each can); do not unroll. Cut each section into eight slices (16 slices from each can). Place slices cut side down, on ungraded cookie sheets to form trees. To form each tree, start by placing one slice for top; arrange two slices just below, with sides touching. Continue arranging a row of three slices, then a row of four slices, ending with a row of five slices. Use the remaining slice for the trunk. Refrigerate one tree. Bake one tree at 375 degrees for 11 to 13 minutes or until golden brown. Cool one minute; carefully loosen with spatula and slide on to wire rack to cool. Bake and cook the second tree. Place each tree on a platter. In 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, pull apart the slices of the tree. Makes two trees, 32 appetizers.
