Easy Vegetable Squares
Refrigerated crescent rolls are pressed into a sheet pan and baked, then topped with seasoned cream cheese and your choice of veggies and cheese.
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.