June's Veggie Bars

2 8 oz. cans crescent dinner rolls 
2 8 oz. pkg. cream cheese, softened 
1/4 C mayonnaise 
1 1 oz. envelope ranch-style salad dressing mix 
1 medium size red pepper, chopped 
1 medium size green pepper, chopped 
1/2 C (3 oz.) shredded cheddar cheese 
1/2 C chopped broccoli flowerettes 
1/2 C chopped fresh mushrooms 
(other vegetables can be added or substituted)

Preheat oven to 350. Unroll crescent dough. Place in on a Pam sprayed cookie sheet. Press edges and perforations together to line bottom of pan to make the crust. Bake unrolled crust at 350 for 7-8 minutes or until golden brown. Let cool. Combine cream cheese, mayo and Ranch seasoning. Beat at medium speed for one minute or until smooth. Spread over cooled crust in pan. Combine peppers and remaining ingredients. Sprinkle over cream cheese mixture. Cover and chill for 8 hours. Cut into squares.

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