| | Directions | | Preheat oven to 350°. Press crescent rolls onto cookie sheet to make one large crust. Pierce dough with fork to prevent dough from bubbling. Bake 8 to 10 minutes, turning once. Allow to cool completely. Beat cream cheese, Italian dressing, olive oil, and vinegar. Spread desired amount of mixture evenly over crescent roll crust. (I usually have about 1/2 cup of the mixture left over.) Top with vegetables. Top with cheese. Cut into squares. |
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| Ingredients | | - |  | 2 packages crescent rolls |
| - | | 2 packages cream cheese (8 ounce pkgs) |
| - | | 2 packages dry Italian dressing |
| - | | 1/4 cup olive oil |
| - | | 4 tablespoons white vinegar |
| - | | 1 each chopped green pepper, broccoli, cauliflower, tomato, shredded carrot and cheddar cheese (3/4 cup each) |
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