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Cucumber Hummus Tart

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Cucumber Hummus Tart
  • Prep Time 15 min
  • Total Time 30 min
  • Servings 18
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Make a savory tart topped with creamy hummus, thinly sliced cucumber, and sweet red bell pepper for a simple snack.

Ingredients

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1/3
cup plain hummus
1
medium English (seedless) cucumber, thinly sliced
3
tablespoons chopped red bell pepper
1
tablespoon chopped fresh dill weed

Directions

  • 1 Heat oven to 375°F. Grease or spray large cookie sheet. Unroll dough (if using crescent rolls, press perforations to seal) onto cookie sheet; press into 13x9-inch rectangle. Fold edges over 1/2 inch to form edges on crust.
  • 2 Bake 9 to 12 minutes or until golden brown. Cool.
  • 3 Spread hummus evenly over crust. Arrange cucumber slices in rows, slightly overlapping, to cover hummus. Sprinkle with bell pepper and dill weed. Cover and refrigerate until serving time.
  • 4 Cut into 6 rows by 3 rows. Serve cold.
Tips  

Try using zucchini slices instead of cucumber.

Try using 2 colors of bell pepper for an extra pop of color.

Nutrition Information 
No nutrition information available for this recipe
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