VEGGIE BITES:
2 tubes of refrigerated crescent rolls
1 envelope ranch dressing
8 ounces cream cheese
1 cup mayo
½ teaspoon chopped dill
1 head of broccoli washed and chopped small
1 head of cauliflower washed and chopped small
1 (8-ounce) bag sharp cheddar cheese, shredded
Roll the crescent rolls out onto an 11x15 baking sheet and
bake at 350 for 9-11 minutes. Remove
from oven and cool completely.
Meanwhile, stir together ranch dressing, cream cheese, mayo and
dill. Spread evenly over crescent roll
and top with veggies and cheese. Cut
into bite-size pieces before serving.
These are great the next day!
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