Crescent Veggie Tree Appetizer Recipes

CRESCENT VEGGIE CHRISTMAS TREE RECIPE

Steps:

• Preheat oven to 375 degrees. Removed the dough from the can without unrolling. Cut each can into sixteen slices (8 from each roll).
• Place the slices on a lightly greased cookie sheet to form a tree. One slice at the top, two slices in the next row, three in the next, then four slices, and five slices for the last row. There will be one remaining slice that can be used for the trunk. After you have formed the tree, lightly roll out to flatten a little bit. I didn't do this and the crescent was a little too thick after it was baked.
• If you are making two trees, refrigerate the other tree while the first one bakes. Baked for 11-13 minutes or until golden brown. Let it cool for 1-2 minutes and then carefully loosen from the sheet and move to a cooling rack. Bake the second tree.
• Move the cooled tree to your serving platter prior to decorating.
• Combine the sour cream, cream cheese, dill, and garlic. Mix until smooth. Spread the mixture over both trees and decorate with veggies.

TREE-SHAPED CRESCENT VEGGIE APPETIZERS

Steps:

• Heat oven to 375°F. Remove dough from cans in rolled sections; 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 row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree while the other bakes.
• Bake one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto cooling rack to cool. Bake and cool second tree.
• Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate until serving time. To serve, pull apart slices of tree.

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.

TREE-SHAPED CRESCENT VEGGIE APPETIZERS

Steps:

• Heat oven to 375 degrees F. 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 row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree.
• Bake one tree at 375 degrees F. for 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto wire rack to cool. Bake and cool second tree.
• Place each tree on serving platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Garnish as desired. Refrigerate until serving time. To serve, pull apart slices of tree.

TREE-SHAPED CRESCENT VEGGIE APPETIZERS

Steps:

• Heat oven to 375 degrees F. 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 row of 3 slices, then row of 4 slices, ending with row of 5 slices. Use remaining slice for trunk. Refrigerate one tree.
• Bake one tree at 375 degrees F. for 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner and slide onto wire rack to cool. Bake and cool second tree.
• Place each tree on serving platter. In small bowl, combine cream cheese, sour cream, dill and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Garnish as desired. Refrigerate until serving time. To serve, pull apart slices of 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.