A biscuit like crust topped with cream cheese and then layers of veggies is not only an easy, but tasty appetizer to take to parties. I like them even just for a snack!
2 cans of Pillsbury Crescent Rolls
1 8oz package of cream cheese
1 tbsp of horseradish
1 package of dry Knorr veggie soup mix
1/2 cup of margarine
1/2 cup of chopped broccoli (very small)
1/2 cup chopped green onion
1/2 cup finely chopped, seeded Roma tomatoes
1/2 cup finely chopped mushrooms
sliced black olives
1/2 cup finely chopped sweet red pepper.
Unroll dough onto a cookie sheet. Seal the perforations together and press pieces to cover the bottom. Prick with a fork and bake at 350 F for about 8-10 minutes (or until golden brown, watch it carefully). Remove from oven and cool. In a bowl combine the cream cheese, horseradish, soup mix, and margarine. Spread over biscuit base. Top with veggies and press gently into filling. Cover with Saran wrap and chill until ready to cut into pieces and serve.
Best served the day it is made, as the crust goes a bit soggy when it sits.
