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Cool Crusty Kaleidoscope

Cool Crusty Kaleidoscope

Prepare this crust made from refrigerated dough early in the day and allow to cool. Then top with delicious veggies and cream cheese.

Serves 4

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Print out the recipe for Cool Crusty Kaleidoscope

16 refrigerated crescent rolls
12 ounces cream cheese
2 teaspoons mayonnaise
1 clove garlic
1 dash dill weed
1 dash basil
1 dash oregano
1 dash pepper
2 cucumbers
4 ounces mushrooms
2 ounces red bell pepper
2 ounces green bell pepper
1 carrot
8 slices tomato
1 ounce shredded cheese

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  1. Early in the day, prepare crust. Preheat oven to 350 degrees.
  2. Unroll crescent roll dough and separate into triangles. On a baking sheet, press triangles together to form a solid crust pinching the seams to seal.
  3. Place in hot oven and bake for 15 minutes until golden brown. Remove from oven and cool completely.
  4. Mix together cream cheese, mayonnaise, garlic, dill weed, basil, oregano and pepper. Spread evenly over crust.
  5. Thinly slice cucumber, mushrooms and peppers. Grate carrot.
  6. Layer cucumber, mushrooms and peppers evenly over filling. Sprinkle with shredded carrot.
  7. Top with tomato slices and shredded cheese. Cut into slices and serve.
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Nutritional information for Cool Crusty Kaleidoscope

Calories: 822
Calories from Fat: 545

% Daily Value*
Total Fat 61.5g 94%
Saturated Fat 28.5g 142%
Cholesterol 101.5mg 34%
Sodium 1212.5mg 17%
Total Carbohydrates 56.5g 19%
Dietary Fiber 3g 13%
Sugars 13.5g ~
Protein 15g 30%
Vitamin A 86% Iron 101%
Vitamin C 82% Calcium 17%
*Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs

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