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Tea Sandwich Flats Recipe | by Betty Crocker Recipes
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Tea Sandwich Flats Recipe

INGREDIENTS:

 

Crust

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

 

Goat Cheese Topping

2 oz cream cheese, softened

2 oz soft goat cheese (chèvre)

Pinch garlic powder

1 teaspoon finely chopped fresh dill, basil or thyme

 

Egg Salad Topping

1/2 cup deli egg salad

 

Veggie Topping

6 (1/4-inch) cucumber slices

3 radishes

1/4 yellow bell pepper

Fresh dill, basil or thyme

 

DIRECTIONS:

 

1. 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.

 

2. Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.

 

3. 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.

 

4. For egg salad topping, spoon about 2 teaspoons egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.

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Taken on February 9, 2011