|
|
|
1 can refrigerated reduced fat crescent rolls 16 oz. light cream cheese, softened 1 1/2 Tbsp. light mayonnaise Dill weed Salt and pepper to taste Toppings: zucchini, mushrooms, green peppers, carrots, green onions, cucumbers, broccoli, cauliflower, black olives (all finely chopped) Cheddar Cheese, finely shredded Spread crescent roll dough on baking stone or cookie sheet and pinch seams together. Bake at 350 degrees until lightly browned. Remove from oven and let cool completely. Blend together softened cream cheese, mayonnaise, dill weed, salt and pepper. Spread the cream cheese mixture on top of cooled crust. Sprinkle with a layer of each vegetable. Be sure the vegetables are drained. Sprinkle cheese over the vegetables. Refrigerate before serving. Can be made a day ahead. 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. |