Veggie Crescent Tree Food

COLD VEGGIE PIZZA

Steps:

• Press crescent rolls flat on a cookie sheet.
• Bake as directed on package.
• Mix together cream cheese, mayo, and ranch dip pack.
• Chop up vegetables.
• Spread cream cheese mixture on baked crescent rolls.
• Put chopped up vegetables evenly over top.
• Sprinkle cheese on top of vegetables.
• Refridgerate 1 hour.

LINDA'S MEXICAN VEGGIE PIZZA

Steps:

• Preheat oven to 375.
• Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
• Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
• Spread the mixture over the cooled crust.
• Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
• Chill in the refrigerator approximately 1 hours.
• Cut into bite-size squares to serve.

VEGGIE PIZZA

Steps:

• Roll crescent rolls flat on cookie sheet.
• Bake for 8 to 10 minutes and cool.
• Mix cream cheese, mayonnaise, dressing mix and soup mix.
• Spread on cooled rolls and top with vegetables.
• Put grated cheese on top.
• Let it chill for 2 hours before serving.

COOL VEGGIE PIZZA

Steps:

• Preheat oven to 350.
• Unroll crescent rolls and place on large baking pan.
• Press to seal seams.
• Bake 12-15 minutes until light brown.
• Cool completely.
• Combine remaining ingredients EXCEPT vegetables; mix well.
• Spread cream cheese mixture evenly over top of crust.
• Sprinkle chopped vegetables over top of crust.
• Cover and refrigerate at least 30 minutes or up to one day ahead.
• Cut into small squares before serving.

VEGGIE CRESCENT TREE

Steps:

• You will need 2 ungreased cookie sheets for this.
• Preheat oven to 375*.
• Remove dough from cans, do not unroll, will have 2 sections per can.
• Cut each section (four total) into 8 slices-16 slices per can; will have 32 total.
• Place slices, cut side down, on ungreased cookie sheets to form trees.
• To form each tree, start by plaing 1 slice for top, arrange two slices just below that, with sides touching.
• Continue arranging a row of 3 slices, then a new row of 4 slices, ending with a row of 5 slices.
• Use one last remaining one for the trunk.
• Bake one tree at 375* for 11-13 minutes, until golden brown.
• Cool one minute,then carefully loosen with spatula and slide onto wire rack to cool.
• Bake next tree and cool in the same manner.
• Place each tree on a large serving platter.
• In a medium bowl, combine cream cheese, sour cream, marjoram and garlic and blend until smooth.
• Spread the mixture over both trees.
• Decorate the trees with the chopped vegetable mixture, reserving pepper slices.
• 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.