Sunday, September 12, 2010
63. Cream Cheese-Vegetable Squares
From 2004 Southern Living Annual Recipes
Here's the second of three appetizers we made to kick off college football season. I've had this one earmarked for awhile, and I was really excited to try it.
It's a great blend of creamy and crunchy, and the crescent rolls on the bottom were hearty enough for this to be a "pick-up" dish.
The suggestion was to cut these into 20 squares, but we went a little larger. I think they would have been easier to handle and eat cut smaller.
The cream cheese mixture had a delicious flavor, but the spread was almost a little bit too thick. It's a rich combination, so I'm thinking that a thinner layer would work better.
1 (8-ounce) package refrigerated crescent rolls
1 (8-ounce) package 1/3-less-fat cream cheese, softened
1/2 cup light mayonnaise
1 (1-ounce or 1.4-ounce) envelope Ranch salad dressing mix
1 cup broccoli slaw mix*
1 cup (4 ounces) finely shredded Cheddar cheese
Press crescent roll dough into a 13- x 9-inch baking pan; press perforations to seal.
Bake at 350° for 12 minutes or until golden; cool.
Stir together cream cheese, mayonnaise, and dressing mix; spread over crust. Sprinkle with broccoli slaw, and top with cheese; gently press into cream cheese mixture. Cover and chill at least 2 hours. Cut into squares before serving.