Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
2
oz cream cheese, softened
2
oz soft goat cheese (chèvre)
Pinch garlic powder
1
teaspoon finely chopped fresh dill, basil or thyme
1/2
cup deli egg salad
6
(1/4-inch) cucumber slices
3
radishes
1/4
yellow bell pepper
Fresh dill, basil or thyme
Preparation
Heat oven to 375°F. Unroll dough onto ungreased cookie sheet to form 12x8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.
Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.
For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 teaspoon dill. Spoon about 2 teaspoons cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.
For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.
