Veggie Crescent Tree

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 2 (8 ounce) cans refigerated crescent dinner rolls
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon marjoram or 1 teaspoon dill weed
• 1 clove garlic, finely minced
• 3 cups finely chopped assorted vegetables (carrots, broccoli,cauliflower,cucumber, bell peppers, green onions)
• red bell peppers or green bell pepper, cut into 10 thin strips,the rest chopped

Recipe

• 1 you will need 2 ungreased cookie sheets for this.
• 2 preheat oven to 375*.
• 3 remove dough from cans, do not unroll, will have 2 sections per can.
• 4 cut each section (four total) into 8 slices-16 slices per can; will have 32 total.
• 5 place slices, cut side down, on ungreased cookie sheets to form trees.
• 6 to form each tree, start by plaing 1 slice for top, arrange two slices just below that, with sides touching.
• 7 continue arranging a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
• 8 use one last remaining one for the trunk.
• 9 bake one tree at 375* for 11-13 minutes, until golden brown.
• 10 cool one minute,then carefully loosen with spatula and slide onto wire rack to cool.
• 11 bake next tree and cool in the same manner.
• 12 place each tree on a large serving platter.
• 13 in a medium bowl, combine cream cheese, sour cream, marjoram and garlic and blend until smooth.
• 14 spread the mixture over both trees.
• 15 decorate the trees with the chopped vegetable mixture, reserving pepper slices.
• 16 use the thin red or green bell pepper strips as a garland, starting with the upper left hand corner and zig zagging to the bottom row.