Open crescent dinner rolls and lay in pan. Cook as directed. When done, set aside. In a bowl to the side, mix Hidden Valley, mayonnaise, yogurt and cream cheese together. When mixed, spread over crescent rolls and top with your vegetable medley. Chill for 2 hours in the refrigerator and cut into squares.
Prepare your veggie burger however you like it (
Pumpkin Squares:
Preheat oven to 350
egrees F.
If using Recipe #252423 for the crust, wait
Mix mustard and sour cream, cover and refrigerate.
Cook veggie burger according to directions on the box.
To serve, put the mustard/sour cream mixture on bottom bun, top with a few arugula leaves, then top with veggie burger, then sprinkle with blue cheese and finish off with remaining arugula and the top bun.
All veggies are raw and can substitute red or green peppers or any colored veggie.
Cook the pasta in water with a dash of salt.
Combine all other ingredients in a large bowl with a lid.
When pasta is cooked through, drain and rinse in cold water.
Add pasta to other ingredients & mix thoroughly.
Let sit in fridge for several hours before serving.
May be served over a garden salad, baked potato, with crackers. This recipe is versatile & can be tweaked to your taste. Could be made gluten free if use gluten free pasta.
heese icing .using your favorite recipe but I recommend halving a
Spread dinner rolls on cookie sheet and press together.
Bake just until set.
Mix cream cheese, sour cream and Ranch dressing mix and spread on dinner rolls.
Chop 2 to 3 cups each of broccoli, cauliflower and carrots.
Put on top of cream cheese mixture. Chill and cut into squares.
This is good with grated Cheddar cheese sprinkled on top of vegetables.
Press crescent roll dough onto 12 x 18 inch cookie sheet; bake at 375 degrees for 10 minutes.
Mix together cream cheese, mayonnaise and dressing or soup mix; spread over crust.
Top with your choice of chopped veggies (for example peppers, onions, tomatoes, broccoli or cauliflower, chopped fine or shredded carrots). Sprinkle shredded cheese on top. Chill. Cut into small squares and serve.
Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.
Bake crescent rolls at 325\u00b0 for 7 to 10 minutes until golden brown; cool.
Mix cream cheese, mayo or salad dressing and dry dressing; spread on flat rolls.
Mix veggies; add Cheddar cheese to veggies.
Sprinkle on top of cheese mixture; chill. Cut
into 2 x 2 squares.
Unfold crescent rolls and layer on a flat cookie sheet.
Bake at 350\u00b0 for 12 to 14 minutes.
Mix softened cheese, dressing mix and mayonnaise.
Spread cheese mixture over baked dough.
Add finely chopped vegetables over top of cheese.
Cut into squares and serve.
Unroll crescent dough on cookie sheet.
Press together seams. Bake 15 minutes.
Cool.
Cream together cream cheese, mayonnaise and dressing mix.
Spread on top of bread.
Finely chop desired vegetables such as green pepper, broccoli, cauliflower, carrots, radishes, etc., and put on top of cream cheese mixture.
Press on them with hand to push into cheese mixture.
Cut into squares. Chill.
Spread crescent rolls in a 9 x 13 baking dish.
Bake for 10 to 12 minutes or until golden brown.
Cool.
Blend cream cheese, mayo, and Hidden Valley Ranch dressing until smooth.
Fold in gradually each of the chopped vegetables (except tomatoes and Cheddar cheese).
Spread mixture over crescent rolls.
Chill.
Top with tomatoes and Cheddar cheese.
Cut into squares and serve.
(It is best to refrigerate overnight before serving.)
Without separating dough, roll out both packages onto a baking sheet.
Form a single flat surface.
Bake according to package directions.
Allow to cool.
In a medium bowl, mix together cream cheese, mayonnaise, basil and garlic powder. Spread mixture evenly over crescent dough surface.
Spread broccoli, cauliflower and carrots over cream cheese mixture. Sprinkle salad seasoning mix over top.
Cut into squares.
Makes 16 servings.
Spread crescent roll dough over bottom of cookie sheet. Bake in 350\u00b0 oven for 10 minutes.
While dough is cooling, mix cream cheese, mayonnaise and
dry
dressing mix.\tPour half of your chopped vegetables into the cream cheese mixture.
Spread mixture over the dough.
Sprinkle
the
rest of the vegetables on top. Cut into squares.
Press out 1 can of crescent rolls onto an ungreased cookie sheet (approximately 9 x 12-inch).
Bake in preheated 350\u00b0 oven for 10 to 15 minutes.
Repeat with other can. Cool completely. Combine softened cream cheese, mayonnaise and salad dressing mix. Spread 1/2 on each baked crust.
Top layer with 1/2 carrots, broccoli, cauliflower and tomatoes.
Sprinkle with 1/2 of the cheese.
Refrigerate.
Cut into 2 x 3 squares.
ut the crescent rolls into squares.
Finely chop all veggies; unroll crescent rolls.
Spread on ungreased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Let cool. Mix cream cheese, cottage cheese, mayonnaise and Ranch dressing; mix well.
Spread mix on top of dough.
Top with veggies. Refrigerate at least 4 to 5 hours.
Cut into squares.