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2 8-oz. cans crescent rolls 2 8-oz. pkgs. cream cheese, softened 1/4 c. mayonnaise 1 tsp. Worcestershire sauce 1 pkg. ranch style dressing mix 1 sweet red pepper, chopped 1 green pepper, chopped 3/4 c. shredded cheddar cheese 1/2 c. coarsely chopped broccoli florets 1/2 c. chopped cauliflower 1 bunch of green onions, chopped Unroll crescent roll dough. Place in a lightly greased 15" x 10" x 1" pan, pressing edges and perforations together to line bottom of pan. Bake at 350 for 7-8 minutes. Cool. Combine cream cheese, mayonnaise, Worcestershire sauce, and salad dressing mix. Beat with mixer at medium speed for 1 minute or until smooth. Spread over crust in pan. Combine peppers and remaining ingredients. Sprinkle over cream cheese mixture. Cover and chill 8 hours. Cut into 1 1/4" squares. Yields 8 dozen. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |