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Refrigerated crescent rolls are pressed
into a sheet pan and baked, then topped with seasoned cream cheese
and your choice of veggies and shredded cheese to make this easy
appetizer or snack.
Easy Vegetable Squares
- 2 (8-ounce) packages refrigerated crescent
rolls (16 rolls)
1 (8-ounce) package cream cheese, softened
1 (3-ounce) package cream cheese, softened
1/3 cup mayonnaise or salad dressing
1 teaspoon dried dill weed
1 teaspoon buttermilk salad dressing mix (1/4 of a 0.4 ounce
package)
3 cups desired toppings (see below)
1 cup (4 ounces) shredded Wisconsin Cheddar, Mozzarella, or Monterey
Jack cheese
-
- Topping Options: Finely chopped broccoli,
cauliflower, or green pepper; seeded and chopped tomato; thinly
sliced green onion, black olives, or celery; or shredded carrots.
- For crust, unroll crescent rolls and pat
into a 15 1/2x10 1/2x2 inch baking sheet pan. Bake according
to package directions. Cool.
- Meanwhile, in a small mixing bowl stir
together the cream cheese, mayonnaise, dill weed, and salad dressing
mix.
- Spread evenly over cooled crust. Sprinkle
with desired toppings, then the shredded Cheddar, Mozzarella,
or Monterey Jack cheese.
Makes 12 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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