Recipe
Main Dish
Garden Vegetable Croissants
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 8 oz. cream cheese, softened | ||
| 3 tbsp. chopped carrot | ||
| 1 tsp. chopped parsley | ||
| 1 tsp. chopped celery | ||
| 1 tsp. chopped red bell pepper | ||
| 1 tsp. chopped green bell pepper | ||
| ½ tsp. seasoned salt | ||
| 4 large croissants | ||
| thinly sliced cucumber | ||
| alfalfa sprouts |
Directions
- Beat cream cheese, carrot, parsley, celery, red bell pepper, green bell pepper and seasoned salt in a small mixing bowl or food processor until light and fluffy.
- Cover and refrigerate for 3 hours.
- Slice each croissant lengthwise.
- Place 3 to 4 thin cucumber slices on the bottom half of each croissant.
- Top with the cream cheese mixture and then sprinkle with alfalfa sprouts.
- Cover with the top half of the croissant.