This appetizer is always a hit at get togethers.
Veggie Bars
2 tubes crescent rolls (8 count each)
2 (8 oz) pkg cream cheese, softened
1 pkg dry ranch salad dressing mix
1 C mayonnaise
¾ c grated cheddar cheese
¾ c chopped broccoli
¾ c chopped cauliflower
¾ c chopped carrots
¾ c chopped tomatoes
½ c chopped green pepper
Spray 17 ½ x 11 ½ x 1 inch pan with cooking spray. Spread flat crescent squares in pan making sure edges touch. Bake at 350º for 8-10 minutes or until lightly brown. Mix together cream cheese, mayonnaise and dry salad dressing mix. Spread on cooled crescent crust. Sprinkle vegetables on crust (any or all of above or any others you would like). Top with grated cheese. Chill. Cut into squares.
Cooks notes: 1) To make a healthy version use reduced fat, fat free, low fat, etc ingredients. 2) Before baking flat crescent rolls pinch the seams together to help them bake as one flat crust. 3) Cream cheese mixture is too thick for me using 2 cans of crescent rolls, I prefer using 3 cans and baking one crust on an additional pan. 4) After adding vegetables press them into the cream cheese mixture to help them to stick.
