(I have been saving this recipe all year to make for Christmas. I know it is so delicious, because it is made in a rectangle cookie sheet normally and is wonderful, one of my favorites! -A good after-school snack for the kids!)

2 cans (8 oz. each) refrigerated crescent dinner rolls

1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups finely chopped assorted vegetables (bell peppers, broccoli, carrots, and cucumber)

Remove dough from cans in rolled sections; 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 2 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 while the other bakes. Bake at 375 degrees for one tree 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with spatula and slide onto cooling rack to cool. Bake and cool second tree. Place each tree on serving platter. In small bowl, mix cream cheese, sour cream, dill weed and garlic powder; blend until smooth. Spread mixture over both trees. Decorate trees with assorted vegetable pieces. Refrigerate.



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