2 (8 oz.) packages reduced fat crescent rolls
8 oz. fat free cream cheese
3/4 cup reduced fat mayonnaise
1/4 cup fat free mayonnaise
1 package Hidden Valley Ranch Original salad dressing
4 cups mixed, sliced/chopped raw vegetables (such as carrots
broccoli, bell peppers, onions, tomatoes)
1 cup grated reduced fat cheddar cheese
Press the two packages of cresent rolls onto a (12" X 18"- approximate size) baking sheet.
Bake at 375 degrees F. for 8 to 10 minutes. Let cool.
Mix together the cream cheese, mayonnaises and salad dressing until smooth. Spread over the baked dough.
Spread the sliced/chopped raw vegetables over the cheese mixture. Top with the grated cheddar cheese.
Refrigerate 3 to 4 hours. Cut into 24 squares and serve. One square (approximately
3" X 3") is 2 points.
1 small onion, finely chopped
3 cloves garlic, finely minced
2 tsp. olive oil
1 tsp. sesame oil
8 oz. reduced fat cream cheese
4 oz. crumbled feta cheese
1/2 cup chopped, pitted kalamata olives (or ripe olives)
1/4 cup chopped roasted red sweet peppers
1 tsp. dried dillweed
3 pita bread rounds
Preheat broiler. In a medium skillet cook onion and garlic in the olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender. Remove from heat. Add cream cheese and feta cheese and stir until the mixture is nearly smooth. Stir in the olives, sweet peppers and dillweed. Set aside.
Using a long serrated knife, split the pita rounds in half horizontally to form 2 circles. Place, cut side up on a large ungreased baking sheet. Broil 3 inches from heat for 1 minute, or until pita rounds are lightly toasted.
Spread each pita round with about 1/3 cup of the cheese mixture. Broil about 1 minute or until hot. Using a sharp knife, cut each round into 6 wedges. Makes 36 appetizers, 1 point each.