Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
\nBake @ 375 10- 12 min.<\/p>\n
Mix together & spread over baked dough:
\n16 oz. cream cheese – use less, can substitute sour cream using much less that 2 c.
\n3\/4 c. mayonnaise – use less
\n1\/2 to 1 pkg. Hidden Valley Ranch Dressing mix
\n3\/4 c. shredded cheese – your choice -cheddar & mozzarella work well
\n3\/4 c. variety of chopped veggies such as broccoli, carrots, red, green or yellow peppers, cauliflower, sliced ripe olives<\/p>\n
Mix cream cheese, mayo and dressing mix. Spread over crescent rolls, spread veggies and cheese over the top and refrigerate. Cut into squares and serve.<\/p>\n
DMV Salmon Variation<\/p>\n
Fix veggie squares in the normal way using the above recipe – Chey’s version. Prepare the spread with reduced amounts of cream cheese and \/or sour cream and mayo. Spread mixture on baked crescent rolls crust, sprinkle with dried or fresh dill, placed thinly sliced smoked samon over and sprinkle with capers.<\/p>\n
June McIlwain’s Recipe<\/p>\n
Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet.
\nBake @ 375 11 min.<\/p>\n
Mix together and spread over baked dough:
\n12 oz. cream cheese
\n8 oz. Miracle Whip (or other)
\n\u00bd Tbsp. lemon pepper Mix together
\n\u00bd tsp. seasoned salt
\n4 green onions, chopped<\/p>\n
Top with chopped cauliflower, broccoli, carrots, sliced ripe olives, cheddar & mozzarella cheeses.
\nChill before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"
Spread 2 pkgs. crescent rolls flat on slightly greased cookie sheet. Bake @ 375 10- 12 min. Mix together & spread over baked dough: 16 oz. cream cheese – use less, can substitute sour cream using much less that 2 … Continue reading