| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Kentucky | Appetizers, To post, Vegetables | 8 | Dozen |
INGREDIENTS
| 2 | cn | Crescent rolls (8oz each) |
| 2 | Cream cheese (8oz each); softened | |
| 1/4 | c | Mayonnaise or salad dressing |
| 1 | Ranch style salad dressing mix; (1oz) | |
| 1 | md | Sweet red pepper; chopped |
| 1 | md | Green pepper; chopped |
| 1 | c | Cheddar cheese (4 oz); grated |
| 1 | c | Broccoli flowerets; coarsely chopped |
| 1 | c | Fresh mushrooms; coarsely chopped |
| 1 | c | Carrots; shredded |
| 1 | c | Cauliflower; chopped |
| 4 | Green Onions; thinly sliced |
INSTRUCTIONS
Unroll dough. Place on lightly greased 15x10 inch pan, pressing edges and perforations together to line bottom of pan. Bake at 350F for 7-8 min or until browned. Cool. Combine cream cheese, mayo, and dressing mix; beat at med speed until smooth. Spread over crust in pan. Combine peppers and remaining ingredients; sprinkle over cheese mixture. Cover and chill 8 hours. Cut into 1 1/4 inch squares. Source: Kentucky Rural Electric, Quick and Easy Cookbook. Sent to CFF Nov.97 Posted to recipelu-digest Volume 01 Number 353 by P&S Gruenwald <sitm@ne.infi.net> on Dec 09, 1997
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