Lunch: Festive Guacamole Appetizers Recipe

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

Instructions

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 forty 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.