Veggie Wedges

Name: Veggie Wedges
Ingredients: 2 pkg. crescent rolls; 2 (8 oz.) pkg. cream cheese; 1 pkg. Hidden Valley Ranch (original); 1 c. Miracle Whip salad dressing; 3/4 c. tomatoes, skinned and peeled (do not use seeds); 3/4 c. carrots, shredded; 3/4 c. Cheddar cheese; 3/4 c. celery, chopped fine; 3/4 c. broccoli, cut into small pieces; 3/4 c. cauliflower, cut into very small pieces and small stalk; 1 tsp. pepper, chopped fine; 1 tsp. onion

12 ingredients

8 steps

Ingredients

2 pkg. crescent rolls
2 (8 oz.) pkg. cream cheese
1 pkg. Hidden Valley Ranch (original)
1 c. Miracle Whip salad dressing
3/4 c. tomatoes, skinned and peeled (do not use seeds)
3/4 c. carrots, shredded
3/4 c. Cheddar cheese
3/4 c. celery, chopped fine
3/4 c. broccoli, cut into small pieces
3/4 c. cauliflower, cut into very small pieces and small stalk
1 tsp. pepper, chopped fine
1 tsp. onion

Directions

1

Press rolls into ungreased jelly roll pan; cover bottom of pan and bake at 350° for about 10 minutes or until lightly browned. Cool 10 to 12 minutes.
2

Mix cream cheese, Hidden Valley Ranch dressing and Miracle Whip with mixer.
3

Spread over rolls.
4

Mix vegetables all together.
5

Sprinkle over top of cheese mixture.
6

Top with grated Cheddar cheese.
7

Cool at least 3 to 4 hours.
8

Cut into small pieces or squares.