This recipe is a great way to fit vegetables into your meal
July 9, 2012
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)
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!
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