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Prep Time: 30 Minutes Cook Time: 11 Minutes |
Ready In: 41 Minutes Servings: 16 |
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This is a very colorful and yet good treat. Enjoy and please let me know what you think of this. Ingredients:
1 (8 ounce) can refrigerated reduced-fat crescent rolls |
1 (8 ounce) package reduced-fat cream cheese |
1 envelope ranch salad dressing |
2 tablespoons nonfat milk |
1/2 cup chopped broccoli |
1/2 cup chopped carrot |
1/2 cup chopped red sweet pepper |
1/2 cup chopped fresh mushrooms (you can also add most any fresh veggie you like.) |
Directions:
1. Unroll cresent roll dough into a long rectangle.
2. Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
3. seal seams and preformations.
4. Bake at 375 for 11 minutes or until golden brown.
5. Cool completely.
6. In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
7. Spread over crust.
8. Sprinkle with Vegetables.
9. Cover and refrigerate at least 1 hour.
10. Cut in to 16 pieces.
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