Food recipes
Open-Faced Vegetable Sandwich
Open-Faced Vegetable Sandwich Ingredients: 2 cans crescent rolls, 16 ounces cream cheese, 1 cup mayonnaise, 1 pack dry Ranch dressing, Veggies (chopped) Directions: Unroll and place crescent rolls flat in jellyroll pa...
Open-Faced Vegetable Sandwich
Ingredients:
2 cans crescent rolls, 16 ounces cream cheese, 1 cup mayonnaise, 1 pack dry Ranch dressing, Veggies (chopped)
Directions:
Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to direction. Let cool. Combination cream cheese, mayonnaise and Ranch dressing and spread upon cooked rolls. Chop 5 veggies (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and push into cream cheese blend. Garnish with olive slices and cut in squares. Refrigerate for at least 2 hrs before serving. Keep refrigerated.
Ingredients:
2 cans crescent rolls, 16 ounces cream cheese, 1 cup mayonnaise, 1 pack dry Ranch dressing, Veggies (chopped)
Directions:
Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to direction. Let cool. Combination cream cheese, mayonnaise and Ranch dressing and spread upon cooked rolls. Chop 5 veggies (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and push into cream cheese blend. Garnish with olive slices and cut in squares. Refrigerate for at least 2 hrs before serving. Keep refrigerated.