Summertime Fresh Veggie Squares

Prep Time: 30 Minutes

Cook Time: 12 Minutes

Ready In: 42 Minutes

Servings: 16

Another longtime favorite in our family. Taken from a Pillsbury Cookbook in 1988.

Ingredients:

2 (8 ounce) cans crescent rolls

1 (1 ounce) package dry ranch dip mix

1 (16 ounce) container sour cream

1 cup cherry tomatoes (sliced in half)

1 large green pepper (sliced thin)

1 cup broccoli floret (chopped)

1 carrot (shredded)

1 large cucumber (peeled & chopped)

2 cups shredded cheddar cheese

5 tablespoons bacon bits (optional)

cooking spray

Directions:

1. Preheat oven to 350°F.
2. Spray large cookie sheet pan with cooking spray.
3. Roll out crescents on cookie sheet pan, sealing all edges to fill the cookie sheet.
4. Bake crescents for 10-12 minutes until browned.
5. Set aside to cool.
6. Mix dry dip mix & sour cream.
7. Spread on cooled crescent crust.
8. Top with veggies, cheese & bacon.
9. Chill 2 hours.
10. Cut into squares.

By RecipeOfHealth.com