APPETIZERS WITH CREAM CHEESE AND CRESCENT ROLLS RECIPES

Steps:

• Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning., Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely. , Cut each rectangle crosswise to make 4 strips (about 8x4-in.). For trees, cut each strip into 5 triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle., Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving.

Steps:

• Heat oven to 375°F. Line two cookie sheets with cooking parchment paper.
• In medium bowl, mix cream cheese, cranberries, chives and jalapeño chile.
• Unroll dough on work surface. Press into 12x8-inch rectangle. (If using crescent roll dough, firmly press perforations to seal.) With pizza cutter or sharp knife, cut into 6 rows by 4 rows to make 24 squares.
• Place 1 teaspoon cream cheese mixture onto center of each square. Bring 4 corners together to overlap slightly in center at top of each bundle. Twist and pinch to seal, leaving small gaps between seams. Place on cookie sheets.
• Bake 11 to 13 minutes or until golden brown. Serve warm.