Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/2
cup garlic & herb cream cheese spread, softened, stirred well (from 7.5-oz container)
1
cup finely cut-up fresh toppings (basil, chives, cucumbers, bell peppers and/or tomatoes)
Preparation
Heat oven to 375°F. Line large cookie sheet with cooking parchment paper.
Unroll and separate dough into 2 long rectangles. Firmly press edges and perforations to seal, pressing each into 13x4-inch rectangle. Using photo as a guide, cut each rectangle into 8 triangles, each with 2 1/2-inch wide base (16 triangles total). Set aside trimmed end pieces. Place dough triangles on cookie sheet, spacing slightly apart. Press any perforations to seal, as needed.
Shape and press remaining dough end pieces into 4-inch square. Cut into 4 rows by 4 rows to make 16 small squares. Press 1 square firmly at center of each triangle’s short end for tree trunk.
Bake 11 to 13 minutes or until golden brown. Cool completely, about 15 minutes.
Spread 1 1/2 teaspoons of the cream cheese spread on top of each baked crescent tree. Using photo as a guide, arrange herbs and vegetable pieces on each crescent tree.
Serve immediately, or loosely cover and refrigerate up to 1 hour before serving.
