Monday, May 23, 2011

Garden Harvest Squares

This is in my Pilsbury Cookbook and I have been making it for 10 years now. It makes a great party appetizer. Creamy dill spread with crisp fresh veggies on a flaky dough crust - yes, it just melts in your mouth!

Garden Harvest Squares

  • 2 (8 oz) can crescent rolls
  • 8 oz pkg cream cheese
  • 1 cup sour cream
  • 1/4 tsp garlic powder
  • 20 small broccoli florets
  • 20 cucumber or zucchini slices
  • 10 cherry tomatoes
  • fresh parsley or basil for garnish
Heat oven to 375 degrees.Unroll dough into 4 long
rectangles. Place crosswise in ungreased
jelly roll
pan; press over bottom and 1 inch up sides to form
crust. Firmly press
perforations to seal. Bake at
375 for 13 to 17 minutes or until golden brown. Cool

completely. In small bowl, combine cream cheese, sour
cream, dill and garlic powder;
blend until smooth.
Spread evenly over cooled crust. Cover; refrigerate
1 to 2 hours.
Just before serving, cut into 1 inch
squares. Garnish as desired with broccoli,
tomatoes and parsley/basil.

Side Note: I cut mine very large in photo above. I always drizzle a sweet
balsamic syrup
over them right before I serve.

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