Vegetable Bars

• 2 (8 count each) tubes refrigerator crescent rolls
• 3/4 c. salad dressing or mayonnaise
• 1/2 c. sour cream
• 2 (8 oz.) pkg. cream cheese, softened
• 1 (1 pt.) envelope Ranch dressing mix
• 3/4 c. each: chopped green pepper, sliced green onion, diced tomato, chopped broccoli, sliced carrots and sliced cauliflower
• 1 c. shredded Cheddar cheese

1. Cover bottom of an 11 x 17-inch baking pan (jelly roll pan) with the unrolled sheets of crescent roll dough, patting and stretching to fit.
2. Bake in a 350u0b0 oven for 7 to 8 minutes, or until lightly browned.
3. In mixing bowl, combine salad dressing, sour cream, cream cheese and dressing mix.
4. Spread over crescent roll crust.
5. Combine vegetables and cheese; toss to mix. Distribute evenly over cheese mixture.
6. Cover with plastic wrap and push vegetables into cheese.
7. Refrigerate, covered, for 3 to 4 hours.
8. Cut into bars and serve.
9. Makes about 3 dozen small bars.

crescent rolls, salad dressing, sour cream, cream cheese, dressing mix, green pepper, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563125 (may not work)