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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 15 |
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This is one of my favorite ways to use up leftover chopped veggies, or start new ones! It's a cinch to prepare and you can change the mixture to match your kids' taste buds. Always popular at special events, it tastes just as good the next day. -Heather Ahrens, Columbus, Ohio Ingredients:
1 tube (8 ounces) refrigerated crescent rolls |
1-1/2 cups vegetable dill dip |
2 medium carrots, chopped |
1 cup finely chopped fresh broccoli |
1 cup chopped seeded tomatoes |
4 green onions, sliced |
1 can (2-1/4 ounces) sliced ripe olives, drained |
Directions:
1. Unroll crescent dough into one long rectangle. Press onto the bottom of a greased 13-in. x 9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until golden brown. Cool completely on a wire rack.
2. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers. Yield: 15 servings.
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