Recipe by southern chef in louisiana
If you do not have a jelly roll pan, this looks good in a pizza pan. Your most time spent in this recipe is the cooling in the fridge.
Top Review by muncheechee
This is very similar to the recipe my mil gave me. The recipe I have calls for only 1 package of cream cheese and 1 cup of mayo. However, I only had about a half cup of mayo so I subbed a half cup of sour cream and it was still very good. The tip my mil gave me was to cut the crescent rolls before adding the cream cheese mixture. This way you don't have to worry about the toppings getting messed up in the end. To make this easier, I lined the pan with foil, sprayed with Baker's Joy, and then pressed the dough into the pan. When the dough had baked, I moved the foil lined crust to a cooling rack. I cut bars with a pizza cutter when cooled and then moved the crust back into the pan to keep the bars from separating when I spread the toppings. Worked like a charm. I'm taking them to a church potluck today but these were a great addition to my wedding reception's buffet too.
- 2 (10 1/8 ounce) packagescrescent shaped dinner rolls
- 2 (8 ounce) packages cream cheese
- 3⁄4 cup mayonnaise
- 1 (1 ounce) packageoriginal ranch dressing
- black olives, chopped
- sharp cheddar cheese
- choose you favorite vegetables, such as carrots, mushrooms, broccoli, cauliflower, red onions, radishes, bell pepper, zucchini, etc
Directions See How It's Made
- Preheat the over 350°F Lay out the rolls on a jellyroll pan to make a crust. Bake in a preheated oven for 8 to 10 minutes; cool.
- Combine the cream cheese, mayonnaise, and ranch dressing.
- Spread the cream cheese mixture over the crescent crust.
- Chop the veggies into small pieces; press the black olives and your choice of veggies into the cream cheese mixture.
- Top with shredded sharp cheddar cheese.
- Refrigerate for at least 4 hours or overnight, cut into bars and serve.