Croissant Rolls
2 cans croissants
4 to 8 ounces cream cheese, softened (can be low fat)
1/2 cup sour cream (can be low fat)
seasoning (I used a half a packet of ranch dressing mix) various veggies of your choice (aren't they pretty)
Open the can of croissants but leaved them rolled up. Cut each can into 16 slices and arrange on a cookie sheet just barely touching (in whatever design you like). Bake according to the direction on the package but watch to make sure they don't overcook. Cool rolls completely. You can transfer them to a serving dish, if desired. They should all be stuck together. Mix together cream cheese, sour cream, and seasoning until the desired consistency (spreadable). Spread on cooled croissants, covering up any holes between the rolls. Sprinkle veggies on top and serve. Rolls should easily pull apart. Leftovers will keep in the refrigerator for at least 3 days in a sealed container.
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