Veggie Bars

• 2 cans crescent rolls
• 1 egg, beaten
• 1 c. finely chopped green pepper
• 1 c. broccoli flowerets
• 1 c. finely chopped cauliflower (optional)
• 1 c. mild shredded Cheddar cheese
• 2 (8 oz.) lite cream cheese, softened
• 1 c. Hellmann's mayonnaise
• 1 pkg. Hidden Valley Ranch dressing, dry

1. Preheat oven to 375u0b0.
2. Roll out both rolls of crescents in a jelly roll pan.
3. Press out seams and prick dough with a fork. Spread egg on dough liberally with pastry brush.
4. Bake exactly 12 minutes.
5. Let cool.
6. Finely chop veggies.
7. In separate bowl, mix cream cheese and mayonnaise together and add Ranch dressing. Blend well.
8. Spread mixture over cooled crust.
9. Mix in bowl chopped veggies.
10. Sprinkle evenly over cheese mixture.
11. Sprinkle Cheddar over all.
12. Press veggies and cheese lightly.
13. Cover and chill at least 2 hours.
14. Can be frozen up to 1 week.
15. Thaw 24 hours before serving.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=569841 (may not work)