From the kitchen of Lisa Knewasser. A crescent
crust is smothered in a cream cheese filling &
topped with oodles of veggies. After one piece,
you'll be hooked too.
Lay flat in a pan (12 x 15), to cover bottom:
2 packages crescent rolls (8 oz each)
Bake @ 350 for 10 min OR until golden.
2 pckgs cream cheese (8 oz each)
1 c mayo
1 pckg ranch dressing mix (dry)
Spread over crust.
Cut up, 3/4 c each: (or whatever veggies you wish)
carrots red pepper
green pepper onions
Put on top of cream cheese layer.
This is another recipe that has spread through the
family & become a regular item at parties. To make
ahead I chop the veggies the day before & store in
separate baggies. -Stephanie Knewasser
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