Vegie Bars

• 2 pkg. crescent rolls
• 1 egg, beaten
• 1 c. fine chopped green pepper
• 1 c. tomato, finely chopped
• 1 c. broccoli flowerets (no stem), finely chopped
• 1 c. cauliflower, finely chopped (optional)
• 2 (8 oz.) lite cream cheese
• 1 c. Hellmann's mayonnaise
• 1 pkg. original Hidden Valley Ranch style dressing (dry)
• 1 c. mild shredded Cheddar cheese

1. Roll out both rolls of crescent rolls in a jelly roll pan. Press out seams.
2. Prick dough all over with fork.
3. With a pastry brush, spread egg on dough liberally.
4. Bake exactly 12 minutes. Let cool.
5. While it's cooling, mix cream cheese and mayonnaise together.
6. Then add Ranch-style dressing.
7. Blend throughly. Spread mix over crust (it'll be thick).
8. Mix in bowl fine chopped veggies, then sprinkle on cream cheese mixture.
9. After that, sprinkle cheddar cheese over all.
10. Cover with plastic and chill for a minimum of 2 hours.
11. Can be frozen for 1 week.
12. Thaw for 24 hours before serving.
13. Cut into bars.

crescent rolls, egg, green pepper, tomato, broccoli flowerets, cauliflower, cream cheese, mayonnaise, original hidden, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569920 (may not work)