Veggie diamonds

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Recipe by: umer

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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2 (235 gr) packages of refrigerator crescent rolls 1 (250 gr) package
cream cheese, softened 1/2 cup KRAFT light mayonnaise type dressing 2
cups chopped fresh vegetables (finely chopped broccoli, califlower,

green onion, red and eyellow peppers and grated carrots seasoned with
salt and pepper) Unroll dough onto lightly greased jelly roll pan.
Press together to cover the entire pan. (Some dough may be left over)
Bake at 375F for about 10 minutes or until golden brown. Remove from
the oven and cool completely. Mix cream cheese and mayonnaise. Spread
evenly over the cooled crust. Sprinkle the finely choppped
vegetables over the surface and gently press into the cream
cheese/mayo mixture. Cover and chill for 2 hours minimum. To serve,
cut into diamond shapes. Makes 40 pieces. Per diamond: 39 cal, pro
.8 gr, 2.8 carbo, 2.8 fat. Origin: Kraft What's Cooking Magazine,
10th issue. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-19-94