Vegetable Bars

Name: Vegetable Bars
Ingredients: 2 pkg. Pillsbury crescent rolls; 1 (8 oz.) pkg. cream cheese; 3/4 c. salad dressing or mayonnaise; 1 1/2 pkg. dry original Ranch dressing; 3/4 c. each: cauliflower, broccoli, celery, green peppers, green onions and carrots, chopped fine; diced tomatoes; 1 (8 oz.) pkg. Kraft shredded Cheddar cheese (on top)

7 ingredients

9 steps

Ingredients

2 pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese
3/4 c. salad dressing or mayonnaise
1 1/2 pkg. dry original Ranch dressing
3/4 c. each: cauliflower, broccoli, celery, green peppers, green onions and carrots, chopped fine
diced tomatoes
1 (8 oz.) pkg. Kraft shredded Cheddar cheese (on top)

Directions

1

Spread crescent rolls out like pie crust on a large cookie sheet.
2

Bake 8 to 10 minutes in a 350° oven and cool.
3

Mix cream cheese at room temperature (soft) with dressing mix.
4

Add mayonnaise; mix well and spread on baked, cooled crescent rolls. Top with the chopped vegetables (either mix all together or layer them), adding tomatoes separately (last).
5

Then top with shredded cheese.
6

Cover with Saran Wrap and press lightly to hold vegetables in place.
7

Chill for 2 hours or more.
8

Cut in small pieces for hors d'oeuvres or larger pieces for lunch.
9

Enjoy.