Kelly’s Veggie Bites

By joanriley

Ingredients

• 2 (8 oz.) refrigerated crescent rolls
• 1 egg, beaten
• 2 (8 oz.) cream cheese
• 1 cup sour cream plus 1/4 cup mayo
• 3/4 cup shredded cheddar cheese
• 1 (1 oz.) package ranch style dressing
• 1/2 cup finely chopped broccoli
• 1/2 cup finely chopped cauliflower
• 1/2 cup finely chopped green peppers
• 1/2 cup finely chopped tomatoes

Preparation

Step 1

Unroll crescent rolls. Place on ungreased 15x10x1 jellyroll pan. Pinch the edges together to seal. Brush dough with beaten egg.
Bake at 375 for 11 to minutes. Cool completely.

Combine cream cheese, sour cream, mayo, and ranch dressing mix.
Beat until well blended. Spread over crust. Sprinkle with cheese and all veggies. Place in fridge for 2 hours. Cut into 1 inch squares. Keep cold until ready to serve.

Note: Use vegetables of choice, such as purple onions to add color or you may delete vegetables that you don’t like. Chop all very small. You can guess at the measurements of the veggies depending on your taste.