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:
1.Preheat stove to 375°. On an ungreased heating sheet, unroll one container of sickle mixture and press into a 13x8-in. rectangle. Prick with a fork; sprinkle with 3/4 teaspoon taco flavoring. Rehash with outstanding batter and flavoring.
2.Prepare until brilliant dark colored, 10-12 minutes. Exchange to wire racks to cool totally.
3.Slice every rectangle transversely to make four strips (around 8x4-in.). For trees, cut each strip into five triangles, holding scraps at each end for another utilization. For trunks, embed a pretzel piece into the base of every triangle.
4.Beat cream cheddar and guacamole until smooth; spread over trees. Split and seed peppers. Cut 40 stars from yellow peppers utilizing a 3/4-in. star-molded cutout. Dice and julienne remaining peppers for tree enrichments. Beautify trees with pepper pieces and, if wanted, cilantro. Refrigerate until serving.