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I love sharing recipes from my family and this one comes from my Aunt Lana. She caters weddings and other parties and she always seems to have the most incredible recipes up her sleeve. I was first introduced to a version of this recipe probably 7 or 8 years ago at a party for my cousin.
Veggie Crescent Bites:
Ingredients
- 1 can reduced-fat Pillsbury Crescent Rolls
- 4 oz reduced-fat cream cheese, softened
- ½ cup sour cream (light)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- salt and pepper to taste
- 2 c chopped assorted veggies (broccoli, bell peppers, carrots, green onion, cucumber)
Instructions
- Preheat oven to 350 degrees.
- Combine sour cream, cream cheese, dill, and chives. Let chill.
- Remove crescent rolls from can and roll out just so all the pieces are sticking together. You want one large sheet so pinch together any seams that are not staying together.
- Transfer to a parchment-lined baking sheet.
- Bake for 6-7 minutes. Remove and let cool.
- Spread chilled cream cheese mixture onto cooled crescent roll sheet.
- Top with fresh veggies and additional chives if desired.
- Use a pizza cutter or large knife to cut down to appetizer size pieces and serve.
- Can be refrigerated for up to an hour before serving.
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