The Times - Serving Waitsburg, Dayton and the Touchet Valley

I was needing to make something for the church coffee hour. This recipe came to my email, via All Recipes. I have had it before and remembered I liked it, and thought this would kill two birds with one stone. It would be my vegetable recipe also.

It's probably not one that you would make at home to eat, as it fills a baking sheet. The recipe says 9 x 13, but my baking sheet was a 10 x 13 and it still could have been a bit bigger. It would make a nice recipe for a gathering or luncheon. One would not have to add much, perhaps fruit and/or dessert.

INGREDIENTS:

2 (8 oz) pkgs of refrigerated crescent rolls

1 c. mayonnaise

1 (1 oz) pkg dry Ranch-style dressing mix

2 (8 oz) pkgs cream cheese, softened

1 c. chopped green bell pepper

1 c. chopped tomatoes

1 c. chopped cauliflower

1 c. shredded carrots

1 c. broccoli chopped

1 c. shredded Cheddar cheese

DIRECTIONS:

Preheat oven to 375 degrees

Roll out the crescent roll dough onto a 9 x 13 baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes. Once finished cooking, remove crust from oven and let cool 15 minutes.

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.

MY NOTES:

The chosen vegetables can vary to taste. I did not do the green bell pepper, choosing red bell pepper instead. I have it made, but have not put the tomatoes or cheese on it yet. That reminds me, the picture does not have the tomato or cheese either, as I will put those on top before serving. I chopped the vegetables fairly small.

I found this was not a cheap recipe to do-but I remember the "ole' days," so today's prices are a bitter pill to swallow, in my opinion.

Enjoy!