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Categories:
crescent rolls cream cheese mayonnaise dill weed tomatoes fresh broccoli green onions mushrooms green pepper sweet red pepper olives Cheddar cheese
Viewed: 55 - Published at: 3 years agoIngredients
- 4 tubes (8 ounces each) refrigerated crescent rolls
- 2 packages (8 ounces each) cream cheese, softened
- 2/3 cup mayonnaise
- 1 tablespoon dill weed
- 4 medium tomatoes, seeded and chopped
- 2 cups chopped fresh broccoli
- 3 green onions, thinly sliced
- 2 cups sliced fresh mushrooms
- 1/3 cup chopped green pepper
- 1/3 cup chopped sweet red pepper
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 cups fat-free shredded cheddar cheese
Method
- Unroll two tubes of crescent dough and press into each of two ungreased 15x10x1-in. baking pans; seal seams and perforations.
- Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on a wire rack.
- In a small bowl, beat the cream cheese, mayonnaise and dill until smooth. Spread over crusts. Sprinkle with vegetables, olives and cheese. Cover and refrigerate for at least 1 hour.
- Cut into squares. Refrigerate leftovers.
