Tea Sandwich Flats

Goat cheese and prepared egg salad make a creamy topping for puffed squares of crescent roll dough, while sliced radish and cucumber add a satisfying crunch.

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Ingredients

  • 1 can (8 oz.) Pillsbury™ Original Crescent Dinner Rolls or 1 can (8 oz.) Pillsbury™ Crescent Dough Sheet
  • 6 (1/4-inch) cucumber slices
  • 1⁄4 yellow bell pepper
  • 2 ounces cream cheese, softened
  • 2 ounces soft goat cheese (chèvre)
  • Pinch of garlic powder
  • 1 teaspoon finely chopped fresh dill, basil or thyme
  • 1⁄2 cup deli egg salad
  • 3 radishes
  • Fresh dill, basil or thyme, for garnish

Directions

  • Heat oven to 375°F. Unroll dough onto ungreased cookie sheet to form 12x8-inch rectangle; if using crescent roll dough, firmly press perforations to seal.
  • Bake 9 to 11 minutes or until golden brown. Cool completely, about 20 minutes. Cut into 24 (2x2-inch) squares.
  • For goat cheese topping, in medium bowl, stir together cream cheese, goat cheese, garlic powder and 1 tsp. dill. Spoon about 2 tsp. cheese mixture onto each of 12 crescent squares. Top with veggies and additional fresh herbs.
  • For egg salad topping, spoon about 2 tsp. egg salad onto each of 12 remaining crescent squares. Top with veggies and additional fresh herbs.