Ingredients:
3 crescent roll pkgs
2 (8 oz.) cream cheese (softened)
1 pkg. Hidden Valley Ranch French Onion or reg. dip mix
½ c. mayonnaise
3/4 c. sour cream
4-5 cloves of garlic
¼ cup pickled Jalapenos (optional)
Freshly ground black pepper, to taste
Veggies:
½ cup cucumbers chopped
1/3 cup Mushrooms diced
1 Red bell pepper chopped
1 Yellow bell pepper chopped
1 Tomatoes chopped
½ cup Broccoli cut into small florets
1 cup Green onions chopped
1 bunch Cilantro chopped (optional)
2-3 fresh Jalapeno chopped (if want it spicy)
½ cup Shredded carrots
Mix all of the above veggies together
1 cup Shredded Mozzarella cheese
1 cup Shredded sharp Cheddar cheese
Preheat oven to 375 degrees F. Unroll crescent dough sheets onto a large non-sick baking pan to completely cover the pan. Press your fingers over the dough to seal the seams. Bake 12-15 minutes, or until the top is lightly browned. Set aside to cool.
Mix 2 packages cream cheese, 1 package dry Hidden Valley Ranch French Onion or regular dip, sour cream and the mayonnaise. Added finely chopped garlic and finely chopped pickled Jalapenos, mix well.
After rolls have cooled, spread the cheese mix on. Then place your chopped vegetables on top, sprinkle Mozzarella and cheddar cheese on it. Let it sit in the refrigerator for about 1/2 hour. Cut into squares or slices. Serve cold. Enjoy!
Tip: I bake the crescent roll cut in to triangles and bake them a little crispy. I store them in a box separately, and keep the cheese spread and chopped veggies mix separately in the fridge, and make them just when I am ready to serve. This gives a little crispy taste to the crust vs. being soggy in the fridge. You can try it either way.
Credits: Recipe modified by Surekha from a recipe at http://www.bakespace.com
Photograph by Surekha.
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