Veggie Wedgies

• 2 (8 oz.) pkg. crescent rolls
• 1 (8 oz.) cream cheese, softened
• 1 (8 oz.) sour cream
• 1 (4 oz.) envelope buttermilk dressing mix or Hidden Valley Ranch
• 4 c. chopped or sliced mixed fresh vegetables (cauliflower, broccoli, radishes, carrots, tomatoes, celery, onion, green pepper)
• 2 c. shredded cheese (Cheddar, Mozzarella, Monterey Jack)

1. For crust, unroll crescent rolls.
2. Pat into a 15 x 10 x 1-inch ungreased baking pan.
3. Bake in a 375u0b0 oven for 12 minutes or until golden.
4. Cool completely.
5. In a medium mixing bowl, stir together cream cheese, sour cream and dressing mix until smooth.
6. Spread on top of cooled crust.
7. Top with chopped or sliced mixed vegetables.
8. Sprinkle cheese over vegetables.
9. Cut in 2-inch squares.
10. (Great for an appetizer or at a picnic!)
11. Serves 35.

crescent rolls, cream cheese, sour cream, buttermilk dressing, vegetables, shredded cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=562757 (may not work)