This is a super quick recipe you can whip up for a dinner party or even a lunch.
- 2 (8 ounce) package refrigerated crescent roll dough
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup sour cream, or yogurt
- 1 tsp dill weed
- 1/4 tsp pepper
- 8 ounce shredded deli roasted chicken breast (about 2 cups)
- 1/2 cup crumbled blue cheese (about 2 ounces)
- 1 plum tomato, chopped
- 1/3 cup shredded carrot
- 1/2 cup coarsely chopped roasted cashews
- 2 Tbs chopped parsley
Preheat oven to 375 degrees F. Place dough in a single layer in ungreased 15×10x1-inch baking pan. Press over bottom and up sides of pan. Bake 13 to 17 minutes or until brown. Cool on wire rack at least 30 minutes.
Meanwhile, in a small bowl stir together cream cheese, sour cream or yogurt, dill weed and pepper. Spread over cooked crust. Top with chicken, blue cheese, tomato and carrot. Lightly press toppings into cheese mixture. Sprinkle with cashews and parsley. Cut into squares, diamonds or triangles to serve. Serve immediately or cover and refrigerate for to to 2 hours. Serves 24.
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