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2 (8 oz.) cans Pillsbury® refrigerated crescent dinner rolls 1/2 c. chive-and-onion cream cheese spread (from 8 oz. container) 1/4 c. creamy peanut butter 1/2 tsp. ground ginger 1/4 tsp. ground red pepper (cayenne) 1/2 c. shredded carrot (about 1 small) 1/2 c. chopped red bell pepper (1/2 medium) 1/2 c. chopped seeded cucumber (1/2 small) 1/4 c. chopped salted peanuts 1/4 c. chopped fresh cilantro Heat oven to 375 degrees. Unroll both cans of the dough. Separate into 4 long rectangles. Place rectanles on ungreased 12 x 19-inch pan. Press in bottom to form crust. Bake 8 to 10 minutes or until golden brown. Cool completely, about 30 minutes. In small bowl, mix cream cheese spread, peanut butter, ginger and ground red pepper. Spread over cooled crust. Top with carrot, bell pepper, cucumber and peanuts. Serve immediately or cover and refrigerate up to 2 hours before serving. Just before serving, sprinkle with cilantro. Cut into squares. Yields 32 squares, 2 points per square. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |