“Bold flavors star on a flaky pastry crust crowned with sassy ginger, peanut and veggie toppings.” - by Pillsbury® Crescents
Ingredients
Adjust Servings
Original recipe yields 32 servings
Directions
- Heat oven to 375 degrees F. Unroll both cans of dough and separate into 4 long rectangles. Place rectangles in ungreased 15x10x1-inch pan; press in bottom and up sides to form crust.
- Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
- Stir together 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.
Nutrition
Amount Per Serving (32 total)
- Calories
- 90 cal
- 5%
- Fat
- 5.9 g
- 9%
- Carbs
- 6.9 g
- 2%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"I really liked the flavor of this recipe, and I liked serving an appetizer with so many veggies. My biggest concern was that the crescent roll crust got sorta hard after sitting out for an hour or so..." See more and the peanut sauce kinda congealed. This is good if you can serve it immediately."
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