Easy vegetable squares
32 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cans | Refrigerated crescent rolls |
| 12 | ounces | Cream cheese -- softened |
| ⅓ | cup | Mayonnaise |
| 1 | teaspoon | Dried dill weed -- crushed |
| 1 | teaspoon | Buttermilk salad dressing |
| Mx | ||
| 1 | cup | Broccoli; blanched -- |
| Chopped | ||
| 1 | cup | Green pepper -- chopped |
| 1 | cup | Tomato -- diced |
| 1 | cup | Ripe olives -- sliced |
| 1 | cup | Carrot -- shredded |
| ½ | cup | Celery -- diced finely |
| 1 | cup | Cheddar cheese -- shredded |
Directions
Unroll crescent rolls and pat into a 15 1/2x 10½ x 1 inch baking pan. Bake according to package directions. Cool on wire rack.
Meanwhile blend cream cheese, mayonnaise, dill weed, and salad dressing mix in small bowl. Spread evenly over crust. Sprinkle with desired toppings, then shredded cheese. To serve, cut into squares.
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