Ingredients
| 2 |
8-ounce tubes crescent dinner rolls |
| 1 |
8-ounce package cream cheese, softened |
| 1/2 Cup |
sour cream |
| 1 Teaspoon |
dill weed |
| 1/8 Teaspoon |
garlic powder |
| 3 Cup |
finely chopped assorted vegetables (such as bell peppers, broccoli, carrots, cucumbers and green onions) |
Instructions
Remove dough from can in two rolled sections. Do not unroll. Cut each section into 8 slices (16 from each tube). Place slices cut-side-down on ungreased cookie sheets to form 2 trees. For each tree, start with 1 slice for the top and 2 slices for the row below - with sides touching. Add a row of 3 slices and a row of 4 slices; end with a row of 5 slices. Use the remaining slice for the trunk. Refrigerate one tree. Bake the other tree at 375 degrees for 11 to 13 minutes or until golden brown. Cool one minute; carefully loosen with a spatula and slide onto wire rack to cool. Bake and cool the second tree. Place each tree on a serving platter. In a small bowl, combine cream cheese, sour cream, dill and garlic; blend until smooth. Spread the mixture over both trees, and decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart the slices of the tree. Makes 32 appetizers.
