Bottom Crust:
2 cans crescent refrigerator rolls
Filling:
2 8-oz pkg cream cheese
½ cup sour cream
1/3 – ½ cup mayonnaise
1 pkg hidden Valley Ranch style salad dressing mix
Vegetables:
Several of any variety, chopped fine (i.e. broccoli, cauliflower, peppers, cucumbers, radishes, onions)
Carrots, shredded
Directions
Lay out rolls on greased cookie sheet, forming a full layer of dough. Bake about 12 minutes @ 375. For the filling, mix all ingredients and spread on cooled crust. Chop fine any variety of vegetables and mix together. Put on top of the cream chreese. Then add shredded carrots to top it off.
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