Holiday Vegetable Tree

By aamundson

Ingredients

• 1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
• 1 container (8 oz) chives-and-onion cream cheese spread
• 1 tablespoon milk
• 3/4 medium red bell pepper
• 1/4 medium yellow bell pepper
• 1/2 cup chopped fresh broccoli
• 2 tablespoons sliced ready-to-eat baby-cut carrots
• 1 tablespoon chopped cucumber

Details

Servings 16
Preparation time 15mins
Cooking time 45mins
Adapted from keyingredient.com

Preparation

Step 1

1) Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.

2) On ungreased cookie sheet, place slices cut side down to form 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 remaining slice for tree trunk.

3) Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and slide onto cooling rack. Cool completely, about 15 minutes.

4) Place tree on serving platter or tray. In small bowl, mix cream cheese spread and milk until smooth. Spread mixture over baked tree.

5) Cut strips from red bell pepper for garland; chop any remaining red pepper. With small star-shaped canapé cutter, cut star from yellow bell pepper; chop remaining yellow pepper. Decorate tree with bell peppers, broccoli, carrots and cucumber. Serve immediately, or cover loosely and refrigerate up to 24 hours before serving

NOTE . . If desired, top baked tree trunk with cream cheese mixture and 1 tablespoon sliced almonds. Sprinkle tree with an additional 1 tablespoon almonds.