Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 16 \N | Whole Pillsbury crescent rolls, 2 cans |
| 8 ounces | Cream cheese; softened |
| 1 teaspoon | Dried dill weed |
| ⅛ teaspoon | Garlic powder |
| ½ \N | Whole yellow bell pepper; coarsely chopped |
| ½ \N | Whole red bell pepper; coarsely chopped |
| ½ \N | Whole cucumber; coarsely chopped |
Heat oven to 375°F. Press crescent roll dough into ungreased 15x10" jelly roll pan o form crust. Bake for 13 to 17 minutes or until golden brown.
Cool completely.
Combine cream cheese with dill and garlic powder. Spread over cooled crust.
Cover and refrigerate 1 hour. Top with vegetables.
Per serving: 54 Calories; 4g Fat (62% calories from fat); 1g Protein; 4g Carbohydrate; 5mg Cholesterol; 87mg Sodium NOTES : You may use any combination of vegetables for the topping.
Recipe by: Pillsbury
Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Sep 16, 97