Ingredients:
1 (8 ounce) packages refrigerated croissant dough ( crescent)
1 (8 ounce) packages cream cheese
1/2 tablespoon dill weed
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon sage or 1 teaspoon poultry seasoning
1/2 teaspoon oregano
1/2 cup grated parmesan cheese (optional) or 1/2 cup asiago cheese (optional)
finely diced celery
finely diced red bell peppers or yellow bell peppers or green bell peppers
grated carrots
minced onions
finely diced fresh tomatoes
sliced green onions
sliced olives
finely chopped broccoli
Directions:
Unroll crescent dough onto cookie sheet you have covered with foil and sprayed with Pam.
Pinch all the seams together to form one big rectangle.
Bake at 375 F for about 11 minutes until golden brown.
Set aside to cool.
Meanwhile, whip cream cheese with a fork and add herbs and spices.
Set aside.
Mix your veggies together in a separate bowl.
Spread herbed cream cheese mixture over cooled crust, sprinkle with veggie mixture.
Pat down lightly to make veggies stick.
Sprinkle cheese over veggies.
Cut into bite size pieces.
Servings: Serve
Time preparation: 10 min.
Time total: 21 min.