Yield: 48 Servings
|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.
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