Submitted by Teresa Ness
Crust: 2 Pkgs. Crescent Rolls: Press in 11 x 13 pan, pressing seams together. Bake at 375º for 8 minutes or until golden brown. Set aside to cool.
Filling: 12 oz. cream cheese 2/3 cup miracle whip 1/2 tsp dill weed 1/2 tsp garlic salt: Small amount grated onion Mix well. Spread over cooled crescent rolls
Vegetable Toppings: 2 ½ cups chopped fine vegetables: Green onions, Green peppers, Black and green olives, Broccoli, Cauliflower, Celery, Carrots, Radishes Mix together and sprinkle on cheese filling mix. Press down.
Sprinkle 1 ½ cups fine shredded sharp cheddar cheese on top. Press down.
Cut into squares. Refrigerate until serving. |
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