Yeild:
- Serving Size: 1 Appetizer
- Smartpoints: 3
- Ingredients :
- -2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury Place ‘n Bake refrigerated crescent rounds or Pillsbury refrigerated Crescent Dough Sheet
- -1 package (8 oz) cream cheese, softened
- -1/2 cup sour cream
- -1 teaspoon dried dill weed
- -1/8 teaspoon garlic powder
- -1/2 cup small fresh broccoli florets
- -1/3 cup quartered cucumber slices
- -1 plum (Roma) tomato, seeded, chopped
- -1/4 cup shredded carrot
Preparation :
- 1- Heat oven to 375°F
- 2- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
- 3- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- 4- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Nutritional Info :
- Calories 90
- Total Fat 6g
- Saturated Fat 3g
- Trans Fat 1g
- Cholesterol 10mg
- Sodium 135mg
- Total Carbohydrate 6g
- Dietary Fiber 0g
- Sugars 1g
- Protein 2g
