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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Crescent roll crust, cream cheese and veggies....yummy! There are a couple of recipes on here similar to this one, but I didn't see any exactly like it. Hurry up and get a taste, because this will be gone, before you know it. Prep time is pretty fast for me, since I use a food processor to finely dice the veggies. Ingredients:
2 packages crescent rolls |
2 (8 ounce) packages cream cheese |
3/4 cup mayonnaise |
1/2 package dry ranch dressing mix |
1/2 package dry vegetable soup mix (i use mrs. grass) |
1 cup diced very fine carrot |
1 cup diced very fine broccoli |
1 cup diced very fine cauliflower |
1 cup diced very fine celery (i don't use these) |
grated parmesan cheese or romano cheese |
Directions:
1. Roll crescent rolls flat on cookie sheet.
2. Bake for 8 to 10 minutes and cool.
3. Mix cream cheese, mayonnaise, dressing mix and soup mix.
4. Spread on cooled rolls and top with vegetables.
5. Put grated cheese on top.
6. Let it chill for 2 hours before serving.
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