Crescent Veggie Tree Appetizer - cooking recipe

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
8 ounces cream cheese, softened
1/2 cup sour cream
1 teaspoon dried dill weed
1/8 teaspoon garlic powder
3 cups chopped assorted fresh vegetables (bell peppers, broccoli, carrots, cucumbers, green onion, black olives, etc.)

Preparation

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.