Veggie Crescent Squares

Have you ever been so wiped out that you could feel every single inch of your body--because all of it hurt? Yeah, that was me about 2 am yesterday morning after spending every spare moment of the past week preparing to cater a big party at my church. The guest list went from 60 to 100 overnight and the actual turnout was even higher. My menu was a little intense for a party of 60 and absolutely overwhelming for 110. but this was one dish that was no big deal to double and then quadruple as the guest list grew. I love this for parties because, besides being easy, it's fresh and pretty and everybody loves it.  Feel free to substitute whatever vegetables you prefer, but I like the color palette this variety provides.

Veggie Crescent Squares

Prep time: 15 min  Cook time: 15 min
Serves 24

2 (8 oz) cans crescent roll dough
2 (8 oz) blocks cream cheese, softened
1 cup mayonnaise
1 (1 oz) package dry ranch dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped bell pepper
1 cup chopped cucumber
1/2 cup sliced green onions
1 cup shredded carrots
1 cup shredded cheddar cheese

Preheat oven to 375 degrees F.

Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.

In a small mixing bowl combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust.

Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

212 calories per serving.  Click here for more nutritional info and shopping list!