Cheese and Veggie Crescent Squares

From B&G Foods, this can be prepared ahead of time, then just popped under the broiler when company comes! Great for the holidays, when you are so busy!

• Ready In: 32 mins
• Yields: 4-6

Ingredients

•  refrigerated crescent dinner roll
• 8  ounces cream cheese, softened
• 2  tablespoons mayonnaise
• 1  tablespoon salsa (thick and chunky)
• 1  teaspoon dried dill
• 1⁄2 cup onion, peeled and chopped
• 1⁄2 cup green bell pepper, seeded and chopped
• 1⁄2 cup carrot, peeled and chopped fine
• 1⁄2 cup mushroom, rinsed and chopped
• 2  tablespoons black olives (chopped or sliced)
• 1 1⁄2 cups cheddar cheese, grated

Directions

1. Preheat oven to 375°F.
2. Roll dough out flat with fingers; pat dough into bottom of a 13x9" ungreased baking pan to form a flat crust. Bake according to package directions. Remove from oven; cool on a wire rack.
3. Combine cream cheese, mayonnaise, salsa and dillweed in a small bowl; mix well.
4. Spread cheese mixture over crust. Set aside. Preheat broiler.
5. Combine onion, bell pepper, carrot, mushrooms, and olives in a separate bowl; sprinkle over cream cheese. Top with cheddar cheese; broil for 5 minutes or until cheddar is melted. Remove from broiler, cut into squares, serve warm.
6. NOTE: This can be assembled ahead of time (keep refrigerated); save broiling for the last minute prior to serving.