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| A tasty dish that will have even the fussiest eating their veggies. Great as an appetizer, or a light lunch. Keeps well for up to 3 days in the fridge | |||||
| Ingredients: | |||||
| 2 tubes | Pillsbury crescent rolls | ||||
| 8 oz | cream cheese | ||||
| 3/4 cup | mayonaise | ||||
| 1 dash | worchestershire sauce | ||||
| 1 tsp | dill | ||||
| 2 | green onions, chopped | ||||
| 1 head | broccolli, cut small | ||||
| 1 | carrot, diced small | ||||
| 1/2 | green pepper, cut small | ||||
| 1/2 | red pepper, cut small | ||||
| 1/2 | small cauliflower, cut small | ||||
| 1 1/2 cup | cheddar cheese, shredded | ||||
| Directions: | |||||
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Spread dough on baking sheet and bake according to package directions. Cool.
Mix first 4 ingredients and spread on cooled dough. Sprinkle cut vegetables evenly on top. Sprinkle with cheese. Refridgerate until ready to serve. |
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