"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Veggie Crescent Bites Recipe

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This recipe for Veggie Crescent Bites, by , is from Our Family Favorites Recipes 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
John & Jennifer Warnas

Category:
Category:

Ingredients:  
Ingredients:  
8 oz Pillsbury Crescent Rolls 1 can reduced-fat
4 oz reduced-fat cream cheese softened
1/2 cup sour cream light
1 tbsp. fresh dill chopped
1 tbsp. fresh chives chopped
salt and pepper to taste
2 cup chopped assorted veggies broccoli, bell peppers, carrots, green onion, cucumber

Directions:
Directions:
Preheat oven to 350 degrees. Combine sour cream, cream cheese, dill, and chives. Let chill. Remove crescent rolls from the can and roll out just so all the pieces are sticking together. You want one large sheet so pinch together any seams that are not staying together. Transfer to a parchment-lined baking sheet. Bake for 6-7 minutes. Remove and let cool. Spread chilled cream cheese mixture onto cooled crescent roll sheet. Top with fresh veggies and additional chives if desired. Use a pizza cutter or large knife to cut down to appetizer size pieces and serve. Can be refrigerated for up to an hour before serving.

 

 

 

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