| | Directions | | Step 1: for crust, unroll crescent rolls. Pat into 15X10X1-inch ungreased baking pan. Bake at 375° for 12 minutes of till golden. Cool completely. Step 2: in a medium mixing bowl, stir together cream cheese, sour cream, and dressing mix till smooth. Spread on top of cooled crust. Top with chopped or sliced mixed vegetables. Sprinkle cheese over vegetables. |
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| Ingredients | | - |  | 2 packages refrigerated crescent rolls (8 ounce pkg) |
| - | | 1 package cream cheese, softened (8 oz. package) |
| - | | 8 ounces sour cream |
| - | | 1 envelope buttermilk dressing mix (0.4 ounce envelope) |
| - | | 4 cups chopped or sliced mixed fresh vegetables (cauliflower, broccoli, radishes, carrots, lettuce, tomato, celery, onions, or green peppers) |
| - | | 2 cups shredded cheese (Cheddar, mozzarella, Co-Jack) |
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