Veggie Squares Recipe Cream Cheese

Steps:

• Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool.
• In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.

Steps:

• Preheat oven to 350°. In a large skillet, saute broccoli and red pepper in oil. Add garlic; cook 1 minute longer. Spoon into a greased 9-in. square baking dish. In another large bowl, combine eggs, milk, 3/4 cup cheese, thyme and salt. , Pour over the broccoli mixture. Bake, uncovered, 25-30 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 5 minutes before cutting.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out crescent rolls onto a large non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the preheated oven, or until golden brown. Allow to cool.
• Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, red bell pepper, broccoli and green onions on top. Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

Steps:

• 1. Preheat oven to 350.
• 2. Press crescent rolls dough into a 9 X 13 baking pan; press perforations to seal.
• 3. Bake for 12 minutes or until golden brown. Let cool.
• 4. Stir together softened cream cheese, mayonnaise and salad dressing mix. Spread over crust.
• 5. Sprinkle chopped broccoli slaw evenly over top and gently press into cream cheese mixture.
• 6. Cover and chill for at least 2 hours.
• 7. Cut into squares before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. Spread over the crescent layer. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted margarine over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.
• Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

Steps:

• Unroll both tubes of crescent dough; press onto the bottom and 1/2 in. up the sides of a greased 15x10x1-in. baking pan. Seal perforations. , Bake at 375° for 7-10 minutes or until lightly browned. Cool on a wire rack. , In a small bowl, beat the cream cheese, sour cream and ranch dressing mix. Spread over crust. Sprinkle with vegetables and cheese. Chill for 1-2 hours. Cut into squares. Refrigerate leftovers.

Steps:

• Press pizza dough into a greased 15x10x1-in. baking pan. Bake at 400° for 6 minutes. Cool on a wire rack for 5 minutes. , Meanwhile, in a small bowl, beat the cream cheese, salad dressing, garlic powder, parsley and salt until blended. , Spread over crust. Top with the onions, broccoli, cauliflower, carrot, celery and green pepper. Sprinkle with cheeses. Bake for 10-15 minutes or until cheese is melted.

Steps:

• 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.