Recipe courtesy of Cindy Heins, Heins Family Farms
Total time: 22 minutes
Servings: 12
1 tube (8 ounces) crescent rolls
1 tub (8 ounces) low-fat cream cheese
1/4 cup light mayonnaise
1/4 teaspoon garlic powder
1 cup shredded part-skim mozzarella cheese
3/4 cup sliced cherry tomatoes
1/2 cup sliced black olives
1/2 cup chopped broccoli florets
1/2 cup chopped cucumber
Heat oven to 375 F. In 9-by-13-inch baking pan, spread out crescent roll dough. Seal seams together to form one large rectangle across bottom of pan. Bake 10-12 minutes, or until lightly browned. Cool on rack.
In small bowl, mix together cream cheese, mayonnaise and garlic powder. Spread evenly over entire cooled crust. Top with mozzarella, tomatoes, olives, broccoli and cucumber. Cut into 12 squares and serve.
