Easy Vegetable Squares
Courtesy of Wisconsin Milk Marketing Board 32 Servings • 10 Min. Prep Time • 7-9 Min. Cook Time| Ingredients |
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| 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 |
Directions:
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.
