Appetizers & Desserts

Quick Low Fat cold appetizers Chicken Taco Crescent Pizza Prep Time: 30 Minutes Start to Finish: 1 Hour 10 Minutes Servings: 20 2 ½ 1 ⁄3 2 ¾ ½ 2 ¼ 1 ½ cans (8 oz each) refrigerated crescent dinner rolls package (8-oz size) cream cheese, softened cup sour cream teaspoons Old El Paso® taco seasoning mix (from 1.25-oz envelope) cup refrigerated guacamole (from 12-oz container) cup Old El Paso® thick-and-chunky salsa cups frozen diced grilled chicken breast (from 9-oz package), thawed cup chopped roma (plum) tomatoes cup shredded romaine lettuce cup finely shredded Cheddar cheese (2 oz) Hummus and Olive Tapenade Spread Prep Time: 10 Minutes Start to Finish: 10 Minutes Servings: 22 (2 tablespoons each) 1. Heat oven to 375°F. Spray 12-inch pizza pan with cooking spray. Remove dough from 1 can, keeping dough in 1 piece (do not unroll). Gently shape dough in one direction (so dough won’t unroll) into 12-inch log with palms of hands. Cut log into 20 slices with serrated knife. Repeat with second can of dough. 2. Arrange 2 slices side by side on center of pan, pressing together to flatten inside edges and form a circle. Place 7 slices in ring around center slices; press together gently. Arrange 12 slices in another ring; press together gently. Arrange 19 slices in third ring, overlapping edges slightly; press together gently. 3. Bake 13 to 18 minutes or until edge is golden brown. Gently loosen crust from pan. Cool on pan 5 minutes. Gently remove from pan to cooling rack. Cool 15 minutes. 4. In medium bowl, beat cream cheese, sour cream and seasoning mix with electric mixer on low speed until smooth. Place crust on serving platter; spread with cream cheese mixture. Arrange guacamole, salsa, chicken, tomatoes, lettuce and cheese on cream cheese mixture to look like ornament. Nutrition Information Per Serving: 1 Ser ving: Calories 155 (Calories from Fat 80); Total Fat 9g (Saturated Fat 4g); Cholesterol 25mg; Sodium 410mg; Total Carbohydrate 13g (Dietary Fiber 1g); Protein 7g 2 containers (7 oz each) regular or roasted red pepper hummus 1 can (4¼ oz) chopped ripe olives, drained 2 tablespoons Greek vinaigrette or zesty Italian dressing 1 ⁄8 teaspoon garlic powder Chopped fresh parsley, if desired Pita bread wedges or assorted crackers, if desired 1. Spread hummus on 8- to 10-inch serving plate. 2. In small bowl, mix olives, vinaigrette and garlic powder. Spread over hummus, leaving about 2-inch border of hummus around edge. Sprinkle with parsley. Serve with pita bread wedges. Nutrition Information Per Serving: 1 Ser ving: Calories 25 (Calories from Fat 10); Total Fat 1g (Saturated Fat 0g); Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 4g (Dietary Fiber 1g); Protein 1g Betty Crocker Most Requested RecipiesTM 37

Table of Contents Feed for the Digital Edition of Appetizers & Desserts

Appetizers & Desserts Contents The Cheese Plate Cheese Primer Hot Appetizers Cold Appetizers Festive Beverages Holiday Open House Fabulous Desserts Nutrition and Recipe Testing Guidelines Index

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.