Cheese and Veggie Crescent Squares |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 8 |
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From B&G Foods, this can be prepared ahead of time, then just popped under the broiler when company comes! Great for the holidays, when you are so busy! Ingredients:
refrigerated crescent dinner roll |
8 ounces cream cheese, softened |
2 tablespoons mayonnaise |
1 tablespoon salsa (thick and chunky) |
1 teaspoon dried dill |
1/2 cup onion, peeled and chopped |
1/2 cup green bell pepper, seeded and chopped |
1/2 cup carrot, peeled and chopped fine |
1/2 cup mushroom, rinsed and chopped |
2 tablespoons black olives (chopped or sliced) |
1 1/2 cups cheddar cheese, grated |
Directions:
1. Preheat oven to 375°F.
2. Roll dough out flat with fingers; pat dough into bottom of a 13x9 ungreased baking pan to form a flat crust. Bake according to package directions. Remove from oven; cool on a wire rack.
3. Combine cream cheese, mayonnaise, salsa and dillweed in a small bowl; mix well.
4. Spread cheese mixture over crust. Set aside. Preheat broiler.
5. Combine onion, bell pepper, carrot, mushrooms, and olives in a separate bowl; sprinkle over cream cheese. Top with cheddar cheese; broil for 5 minutes or until cheddar is melted. Remove from broiler, cut into squares, serve warm.
6. NOTE: This can be assembled ahead of time (keep refrigerated); save broiling for the last minute prior to serving.
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