Crescent Veggie Christmas Tree Recipe
I absolutely love how FESTIVE this Crescent Veggie Christmas Tree recipe is! A great way to sneak some veggies into an otherwise indulgent day!
- 16 oz Pillsbury Crescent Rolls 2 cans
- 8 oz cream cheese softened (I used light)
- 1/2 cup sour cream light
- 1 tsp dried dill weed
- 1/4 tsp garlic powder
- 3 cups finely chopped assorted veggies broccoli, bell peppers, carrots, green onion, cucumber
Preheat oven to 375 degrees. Removed the dough from the can without unrolling. Cut each can into sixteen slices (8 from each roll).
Place the slices on a lightly greased cookie sheet to form a tree. One slice at the top, two slices in the next row, three in the next, then four slices, and five slices for the last row. There will be one remaining slice that can be used for the trunk. After you have formed the tree, lightly roll out to flatten a little bit. I didn't do this and the crescent was a little too thick after it was baked.
If you are making two trees, refrigerate the other tree while the first one bakes. Baked for 11-13 minutes or until golden brown. Let it cool for 1-2 minutes and then carefully loosen from the sheet and move to a cooling rack. Bake the second tree.
Move the cooled tree to your serving platter prior to decorating.
Combine the sour cream, cream cheese, dill, and garlic. Mix until smooth. Spread the mixture over both trees and decorate with veggies.
Calories: 184kcal | Carbohydrates: 17g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 290mg | Potassium: 102mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1972IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 1mg