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This recipe is a great way to fit vegetables into your meal July 9, 2012
Ingredients
2 packages refrigerated crescent rolls 8 oz. cream cheese, softened 1 cup mayonnaise 1 package dry Ranch buttermilk dressing mix 1 cup broccoli, finely chopped 1 cup cauliflower, finely chopped 1 cup tomatoes, drain off extra juice 1/2 cup peppers, finely chopped (optional) 1/2 cup carrots, finely chopped 1/2 cup onions, finely chopped (optional) 4 oz. shredded cheddar cheese 3/4 cup bacon bits (optional) Directions Unroll crescent rolls and spread in a single layer in a lightly greased 10 x 15 jelly roll pan. Cut & press seams to seal together. Bake at 375 for 9-11 minutes until golden. Cool. Beat together cream cheese, mayonnaise and dry dressing mix until light and fluffy. Spread cream cheese mixture on crust then arrange veggies on top. With each layer of veggies press them gently into cream cheese mixture. Sprinkle cheese and bacon over the top. Chill and enjoy!  Email info@millerhaus.comVisit The Miller Haus Bed & Breakfast Copyright ©2012 WCHS-TV Eyewitness News. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. |
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Send email to news@wchstv.com for information or comments concerning WCHS-TV Eyewitness News.Copyright ©2013, WCHS-TV8. Portions are Copyright 2013 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten, or distributed. |