Veggie Crescent Tree Recipes

Steps:

• 1. Heat oven to 375°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). 2. 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. 3. Bake one tree at 375°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. 4. 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.

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.

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.