finely chopped vegetables, any
combination of: peppers,
carrots, radishes, onions,
broccoli, celery or
cauliflower; do not use
tomatoes, they are too
2 cans crescent rolls
2 (8 oz.) pkg. cream cheese
1 pkg. Hidden Valley Ranch
salad dressing (dry)
2/3 c. salad dressing or mayo
2/3 c. grated yellow cheese
Spread two cans of crescent rolls on a cookie sheet,
pressing seams together to seal. Bake 10 minutes at 400 degrees or
until brown. Cool. Mix cream cheese, Hidden Valley and salad
dressing until smooth. Spread over cooled crust. Sprinkle
chopped vegetables, covering well, over crust, pressing them
lightly with a fork. Sprinkle yellow cheese on top. Cut in
fingers or squares and serve as luncheon main dish or as
appetizers or canapes.
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