My church, like all churches, is filled with great cooks with a lot of experience. Last night after our women's Bible study, we were treated with this delicious Vegetable Bar recipe. Our hostess, Thelma, is an experienced cook , gardner and long time member of the Vaughn Home Extension Club. She shared with us that this recipe came from a collection of holiday recipes from extension club members several years ago. It's really tasty and has got to be healthy with the variety of vegetables and dairy products! Like all good cooks, Thelma generously shared her recipe with all of us.
2--8oz. cans Crescent Rolls
3/4 cup salad dressing or mayonnaise
1/2 cup sour cream
1-2 8oz pkg cream cheese,softened
1 envelope Ranch Style Dressing
3/4 cup chopped green pepper
3/4 cup chopped sliced green onions
3/4 cup diced tomatoes
3/4 cup chopped broccoli
3/4 cup sliced or chopped carrots
3/4 cup chopped cauliflower
3/4 cup shredded cheese
Place the Crescent rolls on the bottom of a 11x17 inch jelly roll pan,cover the pan completely by gently pushing edges of dough together. Bake at 350 degrees for 7-8 minutes or until lightly browned.
Mix salad dressing,cream cheese,sour cream, and Ranch Style dressing together and set aside.
Chop each vegetable and then combine all together.
Spread cream cheese mixture on top of baked rolls; spread vegetables over cream cheese mixture and then top with shredded cheddar cheese.
Refrigerate for 3-4 hours before serving.
Tips: If you make half a recipe, use a 9x13 pan.
Can be made 24 hours before serving.