| Course | Category | Base Ingredient | Prep Time | Prep Style | Difficulty |
|---|---|---|---|---|---|
| Main Dish | Vegetables | Multiple Vegetables | 35 Minutes | Bake | Intermediate |
2 packages Crescent rolls
16 ounces Cream cheese
1 cup Mayonnaise
1 package Ranch Dressing Mix
3/4 cup Cauliflower; thin sliced
3/4 cup Carrots; thin sliced
3/4 cup Green peppers; thin sliced
3/4 cup Broccoli; thin sliced
3/4 cup Onion; thin sliced
3/4 cup Tomatoes; thin sliced
Directions
Before baking, preheat oven to 350°F / 180°C / Gas Mark 4
Cover the bottom of a cookie sheet with the crescent rolls to make a crust.
Blanch the cauliflower, carrots and broccoli in a pot of boiling water for 30 seconds and immediately submerge in a bowl of ice water. Drain.
Mix cream cheese, mayonnaise and ranch dressing mix until smooth. Spread over the crust. Arrange thin sliced vegetables on the cream cheese spread. Top with onions and tomatoes.
Bake at 350°F for 15 minutes or until crust is golden brown.
Additional Info
|
Level of Difficulty: Preparation Style: Preparation Time: Process Time: Overall Time: |
Intermediate Bake 20 Minutes 15 Minutes 35 Minutes |
