Marion's Veggie Bars

If vegetarians eat like this, count me in!  These are DEEEEE-LICIOUS!  Marion said she took these veggie bars to a Power Squadron party and they loved it so much they published it as their favorite appetizer in their newsletter!  Even Ira Lee could successfully make these… she made them often after Marion shared the recipe with her.  So, here it is:

Start with 2 cans crescent rolls or pizza dough... bake it 10 minutes.  Then, make your spread...

Spread Ingredients:

2 (8 oz) pkg cream cheese

1 c mayonnaise

1 pkg Hidden Valley Ranch mix

Then, add your toppings:

¾ c shredded carrots

¾ c chopped broccoli

½ c chopped green pepper

½ c chopped cauliflower

¾ c shredded cheese

(May also use celery, ripe olives, green onion or seeded chopped tomato)

Directions: 

Bake the crescent rolls flat on an ungreased cooking sheet so it’s one big flat piece of dough.  Bake at 375 degrees for 8 – 10 minutes.  Let completely cool.

Spread cream cheese mixture over the crescent roll dough.    

Sprinkle vegetable toppings on cream cheese mixture then sprinkle with shredded cheese.

Here's a photo before I cut it:

Cut in squares, place in refrigerator. (Make the day before.)

And here's a picture as I started placing them on my serving tray:

When you cut the veggie bars, they are hard to work with because the cream cheese is soft, but they firm up nicely in the refrigerator.   And, they are DEEEEEE-LICIOUS!