Easy Vegetable Squares
|Refrigerated crescent rolls||16 Ounce (Two 8 Ounce Cans, 16 Rolls)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Cream cheese||3 Ounce, softened (1 Package)|
|Mayonnaise/Salad dressing||1⁄3 Cup (5.33 tbs)|
|Dried dill weed||1 Teaspoon|
|Buttermilk salad dressing mix||1 Teaspoon (1/4 Of 0.4-Ounce Package)|
|Toppings||3 Cup (48 tbs) (Of Choice)|
|Shredded wisconsin cheddar/Mozzarella / monterey jack cheese||1 Cup (16 tbs), shredded|
For crust, unroll crescent rolls and pat into 15 1/2 X10 1/2 X 2-inch baking pan.
Bake according to package directions.
Meanwhile, in a small mixing bowl stir together cream cheese, mayonnaise, dill weed and salad dressing mix.
Spread evenly over cooled crust.
Sprinkle with desired toppings and shredded Cheddar, Mozzarella or Monterey Jack cheese.
Cut into squares