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Prep Time: 300 Minutes Cook Time: 10 Minutes |
Ready In: 310 Minutes Servings: 8 |
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If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge. Ingredients:
2 (10 1/8 ounce) packages crescent shaped dinner rolls |
2 (8 ounce) packages cream cheese |
3/4 cup mayonnaise |
1 (1 ounce) package original ranch dressing |
black olives, chopped |
sharp cheddar cheese |
choose you favorite vegetables, such as carrots, mushrooms, broccoli, cauliflower, red onions, radishes, bell pepper, zucchini, etc |
Directions:
1. Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
2. Combine the cream cheese, mayonnaise, and ranch dressing.
3. Spread the cream cheese mixture over the crescent crust.
4. Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
5. Top with shredded sharp cheddar cheese.
6. Refrigerate for at least 4 hours or overnight, cut into bars and serve.
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