I take this little finger food to family gatherings, open houses, farewells, homecomings, showers and receptions and am always bombarded for the recipe (adapted from Treasury of Christmas)! They disappear so fast! YUM!
I wasn't going to post them here, but they are vegetarian and if you load on enough veg, healthy enough for the season! Enjoy!
Easy Garden Squares
2 cans refrigerated crescent roll dough (8 each- 16 total)
1 1/2 8 ounce packages cream cheese or neufatchel cheese
1/3 cup mayonnaise
1 teaspoon dried dill weed
1/2 packet (about a tbsp) buttermilk ranch salad dressing mix
1 tsp garlic powder
3 cups of desired toppings*
1 cup shredded mozzarella cheese
For crust, unroll crescent roll dough and press in to 15 1/2 x 10 1/2 x 2 inch baking sheet (large cookie sheet with a lip works great).
Bake according to package directions (11-13 minutes at 375).
In a small mixing bowl, combine cream cheese, mayo, dill weed, dressing mix and garlic powder.
Spread evenly over cooled crust.
Sprinkle generously with desired toppings and mozzarella cheese.
Cut into 2 x 2 inch squares and serve.
finely chopped broccoli, cauliflower, green pepper, red pepper, yellow pepper; seeded and finely diced tomato; thinly sliced or finely diced green, white or red onion; seeded and diced cucumber; thinly sliced black olives, celery, or shredded carrots; finely diced fresh mushrooms; finely shredded and chopped baby spinach.