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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.

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Accuracy is believed to be good, but is not guaranteed.
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