I couldn't tell you exactly how old I was when these ridiculously good appetizers came into my life, but for as long as I can remember, my mom would make and bring these to almost every family gathering we had - birthdays, holidays, cookouts. I'm pretty sure she got the recipe from a Pampered Chef party a while back, but I like to think of them as another special recipe of my hers that I can continue to share. They are as equally delicious as they are simple and the veggies can change depending on what you have or the season. For Christmas, I love using only green and red (broccoli and red peppers), but year-round I'll add in other colors (yellow/orange peppers, cucumbers, carrots, etc.). Try them out and I promise they will be a hit at your next social gathering!
- 1 package Pillsbury crescent rolls
- 1 8 oz. package cream cheese (regular, low fat or fat free.. whatever you prefer)
- 1 tbsp. mayonnaise
- 1 tsp. dill weed
- 1 crown broccoli, chopped
- 1 red pepper, chopped
- "Pop" crescent roll package and lay out onto un-greased non-stick cookie sheet, stretching and flattening to form a single rectangular shape.
- Bake according to package directions (I believe 10-13 minutes at 375 degrees). Let cool.
- Mix cream cheese, mayonnaise and dill weed in a bowl and beat on medium speed.
- Spread cream cheese mixture evenly on the cooled, baked crescent roll dough.
- Cut into bite-sized squares (about 2x2 inches) (I like to cut the squares before I top with veggies because I find the veggies tend to fall off if you cut afterwards, but this is totally your preference).
- Top with chopped veggies.
- Serve and enjoy!