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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You save time by using a tube of refrigerated crescent rolls as the crust for these snacks. It's also easy to double the recipe for larger groups.âCorey Henderson, Calgary, Alberta Ingredients:
1 tube (4 ounces) refrigerated crescent rolls |
4 ounces cream cheese, softened |
1 tablespoon mayonnaise |
1-1/2 teaspoons ranch salad dressing mix |
1/2 cup finely chopped fresh broccoli |
1/2 cup finely chopped fresh cauliflower |
3 tablespoons chopped sweet red pepper |
3 tablespoons chopped green pepper |
Directions:
1. Unroll crescent dough onto a baking sheet forming a 14-in. x 3-1/2-in. rectangle; seal perforations. Bake at 375° for 7-9 minutes or until golden brown. Cool completely on a wire rack.
2. In a large bowl, beat the cream cheese, mayonnaise and salad dressing mix until blended. Spread evenly over crust. Sprinkle with vegetables; gently press down. Cover with plastic wrap. Chill until serving. Cut into squares. Yield: 4 servings.
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