Take 1 can crescent rolls, cook flat then let cool. Mix 3/4 cups mayo (Not M. W.), 1 package Hidden Valley Ranch dressing and 1 package softened cream cheese. Spread on crust then sprinkle shredded carrots then 1 bag cauliflower or broccoli wokkly (at Kroger). Top with 8 oz. shredded cheddar cheese. Cover well with foil and cool overnight
I use a large jelly roll pan for a double batch. Enjoy!
By Christine from IN
I have enjoyed this recipe for years=it is a family favorite and delicious!!! Summer is perfect to make this recipe because you can use any veggies you want so if you have a garden, you are all set! Thank you for reminding me of this- I haven't had it in awhile and it sounds good.
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