Summertime Fresh Veggie Squares

Name: Summertime Fresh Veggie Squares
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 16 serving(s)
Ingredients: 2 (8 ounce) cans crescent rolls; 1 (1 ounce) package dry ranch dip mix; 1 (16 ounce) container sour cream; 1 cup cherry tomatoes (sliced in half); 1 large green pepper (sliced thin); 1 cup broccoli floret (chopped); 1 carrot (shredded); 1 large cucumber (peeled & chopped); 2 cups shredded cheddar cheese; 5 tablespoons bacon bits (optional); cooking spray

Submitted by Tasses

"Another longtime favorite in our family. Taken from a Pillsbury Cookbook in 1988."

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Ready In:: 42mins
Ingredients:: 11
Serves:: 16

ingredients

2 (8 ounce) cans crescent rolls
1 (1 ounce) package dry ranch dip mix
1 (16 ounce) container sour cream
1 cup cherry tomatoes (sliced in half)
1 large green pepper (sliced thin)
1 cup broccoli floret (chopped)
1 carrot (shredded)
1 large cucumber (peeled & chopped)
2 cups shredded cheddar cheese
5 tablespoons bacon bits (optional)
cooking spray

directions

Preheat oven to 350°F.
Spray large cookie sheet pan with cooking spray.
Roll out crescents on cookie sheet pan, sealing all edges to fill the cookie sheet.
Bake crescents for 10-12 minutes until browned.
Set aside to cool.
Mix dry dip mix & sour cream.
Spread on cooled crescent crust.
Top with veggies, cheese & bacon.
Chill 2 hours.
Cut into squares.