Raw vegetables spread on rolled out crescent rolls makes for a delicious and so simple appetizer. Submitted by Carol Dutton.

2 pkg Crescent rolls 2 pkg
8 oz pkg Cream cheese (room temperature) 250 mL
1/2 of the pkg Dry Hidden Valley Ranch Dressing 1/2 of the pkg
handful of Finely chopped, Broccoli, Cauliflower and Carrots handful of
2 Chopped green onions 2

Spread crescent rolls out on a cookie sheet. Bake bake bake 350°F [180°C] until golden brown. Mix cream cheese and 1/2 of the ranch dressing.  Spread on cooled crescent rolls and sprinkle with vegetables, slightly push the veggies into the cream cheese mixture. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

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