Veggie diamonds
40 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| No Ingredients Found | ||
Directions
2 (235 gr) packages of refrigerator crescent rolls 1 (250 gr) package cream cheese, softened ½ cup KRAFT light mayonnaise type dressing 2 cups chopped fresh vegetables (finely chopped broccoli, califlower, green onion, red and eyellow peppers and grated carrots seasoned with salt and pepper) Unroll dough onto lightly greased jelly roll pan.
Press together to cover the entire pan. (Some dough may be left over) Bake at 375F for about 10 minutes or until golden brown. Remove from the oven and cool completely. Mix cream cheese and mayonnaise. Spread evenly over the cooled crust. Sprinkle the finely choppped vegetables over the surface and gently press into the cream cheese/mayo mixture. Cover and chill for 2 hours minimum. To serve, cut into diamond shapes. Makes 40 pieces. Per diamond: 39 cal, pro ⅘ gr, 2⅘ carbo, 2⅘ fat. Origin: Kraft What's Cooking Magazine, 10th issue. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-19-94
Related recipes
- Fruit diamonds
- Mini veggie bites
- Various veggie tips
- Veganburgers
- Vegedillas
- Veggie appetizer squares
- Veggie bones
- Veggie burger
- Veggie christmas tree
- Veggie dip
- Veggie dunk
- Veggie pie
- Veggie pizza
- Veggie salad
- Veggie topping
- Veggie vegatable mix
- Veggie wedgies
- Veggie-lo-mein
- Veggieburgers
- Veglife list