Easy Vegetable Squares
Courtesy of Wisconsin Milk Marketing Board
Servings: 32
Prep Time: 10 Min.
Cook Time: 7-9 Min.
Prep Time: 10 Min.
Cook Time: 7-9 Min.
What you need:
* 2 pkgs. (8 oz. each) refrigerated crescent rolls (16 rolls)
* 1 pkg. (8 oz.) cream cheese, softened
* 1 pkg ( 3 oz.) cream cheese, softened
* 1/3 c. mayonnaise or salad dressing
* 1 tsp. dried dill weed
* 1 tsp. buttermilk salad dressing mix (1/4 of a 0.4 oz. pkg.)
* 3 c. desired toppings of any of the following: finely chopped broccoli, cauliflower, green peppers, shredded carrots, seeded and chopped tomato, thinly sliced green onion, celery, or black olives
* 1 c. (4 oz.) Wisconsin Cheddar, Mozzarella,or Monterey Jack cheese
* 1 pkg. (8 oz.) cream cheese, softened
* 1 pkg ( 3 oz.) cream cheese, softened
* 1/3 c. mayonnaise or salad dressing
* 1 tsp. dried dill weed
* 1 tsp. buttermilk salad dressing mix (1/4 of a 0.4 oz. pkg.)
* 3 c. desired toppings of any of the following: finely chopped broccoli, cauliflower, green peppers, shredded carrots, seeded and chopped tomato, thinly sliced green onion, celery, or black olives
* 1 c. (4 oz.) Wisconsin Cheddar, Mozzarella,or Monterey Jack cheese
What to do:
1. For crust, unroll crescent rolls and pat into a 15 1/2x10 1/2x2 in. baking pan. Bake according to pkg. directions. Cool.
2. Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded Cheddar, Mozzarella, or Monterey Jack cheese.
2. Meanwhile, in a small mixing bowl stir together the cream cheese, mayonnaise, dill weed, and salad dressing mix. Spread evenly over cooled crust. Sprinkle with desired toppings, then the shredded Cheddar, Mozzarella, or Monterey Jack cheese.