Ingredients
- 1 (8 ounce) package refrigerated crescent dough sheet
- 1 (8 ounce) package cream cheese, softened
- ½ cup Thai-rrific Sauce™, plus more for drizzling
- 1 cup shredded carrots
- 8 mini sweet peppers, thinly sliced
- 1 medium cucumber, seeded and diced
- ½ cup sliced green onions
- 1 bunch fresh cilantro, chopped
- ⅔ cup chopped cocktail peanuts
- 1 tablespoon toasted sesame seeds
Directions
- Preheat oven to 375°F. Gently press crescent dough out onto a greased large (17x11-inch) baking sheet, pressing to edges (it will be thin). Bake 10 minutes or until golden brown. Cool completely.
- In a medium bowl, combine cream cheese and Thai-rrific Sauce. Using an electric mixer, beat until well combined, light and fluffy.
- Spread cheese mixture over cooled crust. Top with carrots, peppers, cucumbers, green onions, cilantro, peanuts and sesame seeds. Cut into 24 squares. Drizzle with additional Thai-rrific Sauce, if desired.
- Makes 12 servings.
- Make Ahead: Prepare step 1; cool completely. Wrap with plastic wrap. Prepare step 2 and transfer to a storage container. Refrigerate crust and cheese up to 4 hours ahead. Continue with step 3 when ready to serve.
- Tip: For a heartier appetizer, add chopped Makin' Magic Chicken.
Nutrition
Per serving: (does not include additional sauce for drizzling) Calories: 205, Total Fat: 15g, Sat. Fat: 5.5g, Cholest: 24mg, Sodium: 294mg, Carbs: 15g, Fiber: 1g, Sugar: 5g, Protein: 3g.