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Vegetable Bites
Ingredients:
1 tube (4 oz.) refrigerated cresent rolls
4 oz. cream cheese, softened
1 Tbs. mayonnaise
1 1/2 tsp. ranch salad dressing mix
1/2 c. finely chopped fresh broccoli
1/2 c. finely chopped fresh cauliflower
3 Tbs. dried sweet red pepper
3 Tbs. diced green pepper
1 tube (4 oz.) refrigerated cresent rolls
4 oz. cream cheese, softened
1 Tbs. mayonnaise
1 1/2 tsp. ranch salad dressing mix
1/2 c. finely chopped fresh broccoli
1/2 c. finely chopped fresh cauliflower
3 Tbs. dried sweet red pepper
3 Tbs. diced green pepper
Directions:
Unroll cresent dough onto a baking sheet, forming a 14x3 1/2" rectangle; seal perforations. Bake at 375 for 7-9 minutes or until golden brown. Cool completely on wire rack.
In a bowl, combine the cream cheese, mayonnaise and salad dressing mix; spread evenly over crust. Sprinkle with vegetables; press down slightly. Cover with plastic wrap. Refrigerate until serving. Cut into squares.
Makes 4 Servings
Unroll cresent dough onto a baking sheet, forming a 14x3 1/2" rectangle; seal perforations. Bake at 375 for 7-9 minutes or until golden brown. Cool completely on wire rack.
In a bowl, combine the cream cheese, mayonnaise and salad dressing mix; spread evenly over crust. Sprinkle with vegetables; press down slightly. Cover with plastic wrap. Refrigerate until serving. Cut into squares.
Makes 4 Servings
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