ninersgirl
11-15-2003, 09:36 PM
2 (10 oz.) cans crescent rolls
2 (6-oz) packages cream cheese
1 cup mayonnaise
1 tablespoon parsley flakes
1 teaspoon monosodium glutamate (optional)
1 teaspoon seasoned salt or 1 package of ranch flavor dressing mix
2 tablespoons chopped green onion
1 tablespoon dill weed
1/2 cup any or all of the following chopped vegetables; brocolli, cartrots, cauliflower, celery, cumcumbers, green peppes, olives, zuccini, etc.
2 cups shredded Cheddar cheese
Unroll crescent roll dough and place on jelly roll pan, patting to form a crust. Bake at 375 degrees for 10 minutes, until light brown. Cool. Mix cream cheese, mayonnaise, parsley, green onions and seasonings. Spread over crust. Top with vegetables of your choice, then Cheddar cheese. Refrigerate for at least 1 hour before serving.
I like using the ranch flavor dresssing. I use Hidden Valley.
2 (6-oz) packages cream cheese
1 cup mayonnaise
1 tablespoon parsley flakes
1 teaspoon monosodium glutamate (optional)
1 teaspoon seasoned salt or 1 package of ranch flavor dressing mix
2 tablespoons chopped green onion
1 tablespoon dill weed
1/2 cup any or all of the following chopped vegetables; brocolli, cartrots, cauliflower, celery, cumcumbers, green peppes, olives, zuccini, etc.
2 cups shredded Cheddar cheese
Unroll crescent roll dough and place on jelly roll pan, patting to form a crust. Bake at 375 degrees for 10 minutes, until light brown. Cool. Mix cream cheese, mayonnaise, parsley, green onions and seasonings. Spread over crust. Top with vegetables of your choice, then Cheddar cheese. Refrigerate for at least 1 hour before serving.
I like using the ranch flavor dresssing. I use Hidden Valley.