| | Directions | | Cover the bottom of jelly roll pan with flattened crescent dinner rolls (pinch seams together). Bake at 350° until lightly browned, about 8 to 10 minutes. Let cool. Beat cream cheese, Miracle Whip and Hidden Valley dressing mix until smooth. Spread on browned crust. Mix chopped vegetables in a bowl and sprinkle on top. Refrigerate. Cut into 2x2" squares. Can be made the day before. |
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| Ingredients | | - |  | 2 packages frozen Pillsbury crescent dinner rolls |
| - | | 2 ounces pkgs. cream cheese |
| - | | 1 package Hidden Valley Ranch dressing (dry) |
| - | | 1 cup Miracle Whip salad dressing |
| - | | 3/4 cup chopped green pepper |
| - | | 3/4 cup chopped broccoli |
| - | | 3/4 cup chopped tomatoes |
| - | | 3/4 cup chopped cauliflower |
| - | | 3/4 cup chopped mushrooms |
| - | | 3/4 cup grated carrots |
| - | | 3/4 cup Grated Cheese |
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