Ingredients
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1 pkg. crescent rolls
1 tsp. dill weed
1 tsp. garlic powder
8 oz. cream cheese
2/3 c. mayonnaise
5 carrots, shredded
1 bunch broccoli, chopped
2 pkg. green onions, chopped
1 green pepper, chopped
1 head cauliflower, chopped
1 large pkg. fresh mushrooms, sliced
Preparation
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In a round 1-inch pan or glass pie dish, press crescent rolls to bottom, to form a crust.
In a 350\u00b0 oven, bake crust until lightly golden.
Shred or chop all veggies; place 10 mushrooms on side for garnish.
Place veggies on the side.
Mix and cream the cream cheese, dill weed, garlic powder and 2/3 cup mayonnaise. Mix to a smooth texture.
Spread mixture on cooled crust and top with shredded vegetables, one layer at a time, to fill pan or pie plate.
Garnish around outer edge with mushroom slices. Refrigerate and slice when ready for use.
Great appetizer or finger food.
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