Ingredients:
2 (8 oz.) tubs refrigerated crescent rolls
3/4 cup mayonnaise or salad dressing
1/2 cup sour cream
2 (8 oz.) packages cream cheese, softened
1 envelope ranch-style dressing mix
3/4 cup green peppers, chopped
3/4 cup green onion, chopped
3/4 cup tomato, diced
3/4 cup broccoli, chopped
3/4 cup carrots, sliced
3/4 cup cauliflower, sliced
3/4 cup cheddar cheese, shredded
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Directions: Cover the bottom of an 11x17 inch jelly roll pan with sheets of crescent roll dough, patting, sealing and stretching to fit. Bake 7 to 8 minutes at 350°F until lightly browned. Combine salad dressing, sour cream, cream cheese and ranch dressing mix. Spread over crust when cooled. Combine the vegetables, tossing to mix and spread over the cheese mixture. Cover with plastic wrap and push veggies into cheese layer. Remove wrap. Top with the cheddar cheese. Refrigerate, covered 3-4 hours. Cut into bars to serve.
Notes:
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