Thursday, December 22, 2011
Lynn's Veggie Spread Bread
I got this recipe from my Ellora's Cave editor, who served it when she invited some of her authors to her home for dinner. I loved everything she prepared that evening, but could have made a meal just out of this. Deelish!
1 package Pillsbury crescent rolls
Broccoli florets, chopped, or bag of broccoli slaw
Green onions, small bunch chopped
Carrots, small bag grated
4 ounces shredded cheddar cheese
1/2 cup real mayonnaise
8 ounces cream cheese
1 packet dry ranch dressing mix
Flatten rolls on greased cookie sheet (small sheet, or half of regular cookie sheet); spread evenly, don't leave gaps. Bake at 350ºF 5-9 minutes until just brown; watch carefully as it burns quickly. When done, allow to cool.
While baking, chop veggies and set aside.
Mix mayo, cream cheese and dry dressing mix until smooth. Spread on cooled bread base. Top with veggies, then sprinkle with cheese; pat down. Refrigerate for several hours.
Note: does not keep well. Use in a couple of days or gets soggy.