Hi there,
Here is New Recipe for Pizza Lovers, also this is helpful to loss weight...
Ingredients are as Follows:
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ refrigerated Crescent Dough Sheet
1 Package (8-OZ) Cream Cheese, Softened
1/2 Cup Sour Cream
1 Teaspoon Dried Dill Weed
1/8 Teaspoon Garlic Powder
1/2 Cup Small Fresh Broccoli Florets
1/3 Cup Quartered Cucumber Slices
1 Plum (Roma) Tomato, Seeded, Chopped
1/4 Cup Shredded Carrot
How to Make:
Step-1:- Heat oven to 375°F.
Step-2:- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Step-3:- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
Step-4:- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Here is New Recipe for Pizza Lovers, also this is helpful to loss weight...
Ingredients are as Follows:
2 cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury™ Place 'n Bake™ refrigerated crescent rounds or Pillsbury™ refrigerated Crescent Dough Sheet
1 Package (8-OZ) Cream Cheese, Softened
1/2 Cup Sour Cream
1 Teaspoon Dried Dill Weed
1/8 Teaspoon Garlic Powder
1/2 Cup Small Fresh Broccoli Florets
1/3 Cup Quartered Cucumber Slices
1 Plum (Roma) Tomato, Seeded, Chopped
1/4 Cup Shredded Carrot
How to Make:
Step-1:- Heat oven to 375°F.
Step-2:- If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
Step-3:- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
Step-4:- In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.
Comments
Post a Comment