2 pkgs crescent rolls
1 egg, beaten
2 (8 oz) pkgs cream cheese
1 c mayonnaise
1 91 OZ) envelope Ranch style salad dressing mix
3 oz shredded cheddar cheese
1/2 c broccoli, finely chopped
1/2 c cauliflower, finely chopped
1/2 c green pepper, finely chopped
1/2 c tomato, finely chopped
Unroll crescent rolls and place in ungreased 15x10x1" jelly roll pan, pinching edges together to seal. Brush with egg. Bake at 370F for 11-13 minutes. Cool completely. Combine cream cheese, mayonnaise and ranch mix until well blended. Spread over crust. Sprinkle with cheddar cheese and beggies. Chill at least 2 hours. Cut into 1 x 1 1/2" bars.
1 egg, beaten
2 (8 oz) pkgs cream cheese
1 c mayonnaise
1 91 OZ) envelope Ranch style salad dressing mix
3 oz shredded cheddar cheese
1/2 c broccoli, finely chopped
1/2 c cauliflower, finely chopped
1/2 c green pepper, finely chopped
1/2 c tomato, finely chopped
Unroll crescent rolls and place in ungreased 15x10x1" jelly roll pan, pinching edges together to seal. Brush with egg. Bake at 370F for 11-13 minutes. Cool completely. Combine cream cheese, mayonnaise and ranch mix until well blended. Spread over crust. Sprinkle with cheddar cheese and beggies. Chill at least 2 hours. Cut into 1 x 1 1/2" bars.
