2 - 8 oz- pkg. crescent rolls
2 - 8 oz. - pkg. cream cheese
1 c. mayonaise
1 -1 oz - pkg Hidden valley buttermilk salad dressing mix.
Combine softened cream cheese, mayo and dressing, Mix and beat well.
Set aside.
Press crescent dough onto two ungreased cookie sheets. forming a
rectangle on each pan. Bake in preheated oven 350 10 to 12 min.
When crusts have cooled, spread creamed mixture evenly on both
crusts.
Top each with fresh chopped veggies. (your choice) I used cucumbers, cauliflower
florets, black olives, and tomatoes, seeded, Best to use roma tomatoes.
or the tiny grape or cherry tom. cut in half.
Better to assemble last minute so crusts don't become soggy.
Keep in refrigerator til serving time.
from the kitchen of Lois Wood
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