Vegetable Bars

• 2 tubes crescent rolls (8 count)
• 3/4 c. salad dressing
• 1/2 c. sour cream
• 2 (8 oz.) pkg. cream cheese, softened
• 1 pkg. Ranch Style dressing mix
• 3/4 c. chopped green pepper
• 3/4 c. sliced carrots
• 3/4 c. chopped green onions
• 3/4 c. sliced cauliflower
• 3/4 c. diced tomato
• 3/4 c. chopped broccoli
• 3/4 c. shredded Cheddar cheese

1. Cover bottom of an 11 x 17-inch baking pan with the sheets of crescent roll dough, patting and stretching to fit.
2. Bake at 350u0b0 for 7 to 8 minutes or until lightly browned.
3. Combine salad dressing, sour cream, cream cheese and dry dressing mix.
4. Spread over cooled crust in pan.
5. Combine veggies, tossing to mix.
6. Put evenly over cheese mixture.
7. Sprinkle Cheddar cheese on top. Cover with plastic wrap and push veggies into soft cheese. Refrigerate, still covered, for 3 to 4 hours.
8. Cut into bars. Makes 3 dozen small bars.

crescent rolls, salad dressing, sour cream, cream cheese, ranch style dressing mix, green pepper, carrots, green onions, cauliflower, tomato, broccoli, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=477491 (may not work)