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Ingredientes
- 2 can crescent dinner rolls
- 1 pkt cream cheese softened, 8 ounce.
- 1/2 c. lowfat sour cream
- 1 tsp dry dill weed
- 1/8 tsp garlic pwdr
- 20 sm broccoli flowerets
- 20 x cucumber slices
- 10 x cherry tomatoes halved
- 2 Tbsp. fresh parsley optional
Direcciones
- Heat oven to 375 . Unroll dough into 4 long rectangles. Place crosswise in ungreased jelly roll pan; press over bottom and 1 inch up sides to create crust. Firmly press perforations to seal. Bake at 375 for 13 to 17 min or possibly till golden. Cold completely. In small bowl, combine cream cheese, lowfat sour cream, dill and garlic pwdr; blend till smooth. Spread proportionately over cooled crust. Cover; chill 1 to 2 hrs. Just before serving, cut into 1 inch squares. Garnish as desired with broccoli, cucumber, tomatoes and parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 452g | |
| Recipe makes 12 servings | |
| Calories 108 | |
| Calories from Fat 26 | 24% |
| Total Fat 2.94g | 4% |
| Saturated Fat 1.2g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 65mg | 3% |
| Potassium 939mg | 27% |
| Total Carbs 17.5g | 5% |
| Dietary Fiber 6.2g | 21% |
| Sugars 7.52g | 5% |
| Protein 6.34g | 10% |
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