Veggie Crescent Tree Recipes

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 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.

COLD VEGGIE SQUARES

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

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 ROLL VEGGIE TREE

Steps:

• Open crescent roll can, but do not unfold rolls. Cut roll into 12 slices. On greased baking pan, make tree by starting with one roll at top, then two underneath, three, four, then put two underneath for trunk. While baking per directions on can, mix cream cheese and dip or sour cream. When baked, spread with cream, then sprinkle with diced colorful veggies. Delicious! Fun Fact: When cutting a roll into an even number of slices, you'll get more uniform slices if you cut it in half first, then in halves again, and so on till you have the desired number.

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.

VEGGIE CRESCENT TREE

Steps:

• You will need 2 ungreased cookie sheets for this.
• Preheat oven to 375*.
• Remove dough from cans, do not unroll, will have 2 sections per can.
• Cut each section (four total) into 8 slices-16 slices per can; will have 32 total.
• Place slices, cut side down, on ungreased cookie sheets to form trees.
• To form each tree, start by plaing 1 slice for top, arrange two slices just below that, with sides touching.
• Continue arranging a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
• Use one last remaining one for the trunk.
• Bake one tree at 375* for 11-13 minutes, until golden brown.
• Cool one minute,then carefully loosen with spatula and slide onto wire rack to cool.
• Bake next tree and cool in the same manner.
• Place each tree on a large serving platter.
• In a medium bowl, combine cream cheese, sour cream, marjoram and garlic and blend until smooth.
• Spread the mixture over both trees.
• Decorate the trees with the chopped vegetable mixture, reserving pepper slices.
• Use the thin red or green bell pepper strips as a garland, starting with the upper left hand corner and zig zagging to the bottom row.