|
|
|
2 (8 oz.) cans refrigerated crescent dinner rolls 2 (8 oz.) cream cheese, softened 1/2 c. mayonnaise 1/2 c. sour cream 1 (1 oz.) pkg. Ranch style salad dressing mix 3/4 c. (3 oz.) shredded Cheddar cheese 1/2 c. or some: chopped green pepper, broccoli, green onions, cauliflower, carrots Unroll dough. Press in lightly greased 15 x 10 x 1 jelly roll pan, pressing edges and perforations together to line bottom of pan. Bake at 350 degrees for 8 to 10 minutes, or until lightly browned. Let cool. Combine cup of cheese, mayonnaise, sour cream and salad dressing mix. Beat at medium speed until smooth. Spread on crust. Mix veggies; sprinkle on cream cheese mixture. Top with shredded Cheddar cheese. Cover with plastic wrap and press veggies down into cream cheese mixture. Leave covered and refrigerate at least 3 to 4 hours or overnight. Cut into 1 1/4-inch bars. This keeps well 3 to 4 days. 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. |