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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 20 |
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This is one of my favorite potluck recipes. I frequently am asked for the recipe.Linda Harrington, Hudson, New Hampshire Ingredients:
2 tubes (8 ounces each) refrigerated crescent rolls |
2 packages (8 ounces each) cream cheese, softened |
3/4 cup sour cream |
1 envelope ranch salad dressing mix |
1 cup each chopped green peppers, mushrooms, tomatoes and carrots |
1-1/2 cups (6 ounces) shredded cheddar cheese |
Directions:
1. Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Seal perforations.
2. Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack.
3. In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers. Yield: 2 dozen.
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