Crescent Roll Veggie Squares

With warmer weather finally here, I begin to think of eating outside. Whether it’s a picnic in the backyard or a church potluck, this recipe fits the bill. It’s a great way to get your veggies, dip, and roll in an easy to eat package. Plus it’s versatile – you can change up the veggies to suit your own tastes.

Ingredients:

1 pkg crescent rolls

8 oz cream cheese, softened

8 oz sour cream

1 pkg ranch dip mix

Broccoli, cauliflower, and carrots, chopped into ½” pieces

Other toppings as desired, such as chopped black olives, diced onions, or diced red pepper

Directions:

Open package of crescent rolls and unroll dough, but do not break apart into triangles. Lay in 9×13″ pan and pat down, sealing any seams together. Bake at 375˚F for 10-12 minutes, until golden brown. Remove from oven and set aside to cool.

Mix together cream cheese, sour cream, and ranch dip mix. Spread onto cooled crust. Sprinkle chopped veggies on top. Cut into squares and refrigerate until ready to serve.