Festive Guacamole Appetizers Recipe

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Festive Guacamole Appetizers Recipe
Festive Guacamole Appetizers Recipe photo by Taste of Home
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Festive Guacamole Appetizers Recipe

Read Reviews
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Publisher Photo
For ages, my brother's family and I have gotten together on Christmas Eve, and we always eat snacks while we open our presents. This Tex-Mex spin on classic appetizer pizza is one we have again and again. —Laurie Pester, Colstrip, Montana
MAKES:
40 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min. + cooling
MAKES:
40 servings
TOTAL TIME:
Prep: 1 hour Bake: 10 min. + cooling

Ingredients

  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
  • 1-1/2 teaspoons taco seasoning, divided
  • 20 pretzel sticks, broken in half
  • 4 ounces cream cheese, softened
  • 1 cup guacamole
  • 2 medium sweet yellow peppers
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • Chopped fresh cilantro, optional

Directions

Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
Cut each rectangle crosswise to make four strips (about 8x4-in.). For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving. Yield: 40 appetizers.
Originally published as Festive Guacamole Appetizers in Taste of Home's Best Holiday Recipes 2015, p36

Nutritional Facts

1 appetizer: 57 calories, 3g fat (1g saturated fat), 3mg cholesterol, 133mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 1g protein.

  • 2 tubes (8 ounces each) refrigerated seamless crescent dough sheet
  • 1-1/2 teaspoons taco seasoning, divided
  • 20 pretzel sticks, broken in half
  • 4 ounces cream cheese, softened
  • 1 cup guacamole
  • 2 medium sweet yellow peppers
  • 1 medium sweet red pepper
  • 1 medium green pepper
  • Chopped fresh cilantro, optional
  1. Preheat oven to 375°. On an ungreased baking sheet, unroll one tube of crescent dough and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco seasoning. Repeat with remaining dough and seasoning.
  2. Bake until golden brown, 10-12 minutes. Transfer to wire racks to cool completely.
  3. Cut each rectangle crosswise to make four strips (about 8x4-in.). For trees, cut each strip into five triangles, reserving scraps at each end for another use. For trunks, insert a pretzel piece into the base of each triangle.
  4. Beat cream cheese and guacamole until smooth; spread over trees. Halve and seed peppers. Cut 40 stars from yellow peppers using a 3/4-in. star-shaped cookie cutter. Dice and julienne remaining peppers for tree decorations. Decorate trees with pepper pieces and, if desired, cilantro. Refrigerate until serving. Yield: 40 appetizers.
Originally published as Festive Guacamole Appetizers in Taste of Home's Best Holiday Recipes 2015, p36

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GirishKatta User ID: 7329112 232980
Reviewed Sep. 16, 2015

"Nice recipe :)"

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