A no-bake appetizer using crescent roll dough as the crust, topped with herbed cream cheese and fresh chopped vegetables like broccoli, carrots, and bell peppers. Cool, crunchy, and perfect for summer gatherings or potlucks.
Ingredients
- 2 (8 ounce) cans refrigerated
- crescent rolls
- 1 cup mayonnaise
- 1 (8 ounce) package cream
- cheese, softened
- 1 tablespoon dill weed
- 2 1/2 cups sliced vegetables
- (squash, mushrooms, carrots,
- radishes, cucumber)
- 1/2 cup sliced ripe olives
- 3/4 cup shredded cheddar
- cheese
- 3/4 cup shredded mozzarella
- cheese
Directions
- Unroll the crescent rolls and place in an ungreased 15-in. x 10-in. x
- 1-in. baking pan. Flatten dough to fit the pan, sealing seams and
- perforations. Bake at 375 degrees F for 10 minutes or until golden
- brown. Cool.
- In a small mixing bowl, beat the mayonnaise, cream cheese and dill
- until smooth; spread over crust. Top with the vegetables of your
- choice. Sprinkle with olives and cheeses; press lightly. Cover and
- chill for at least 1 hour. Cut into squares.