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Veggie sandwich

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Ingredients/Components

crescent rolls - 2 pkg
grated Cheddar cheese - 1 c
sour cream light - 1/2 c
Hidden Valley Ranch dressing dry - 1 pkg
cream cheese light - 1 lb
mayo light - 1/2 c
each: green onion, tomato, broccoli, green or red pepper, mushrooms, carrot, black olives and cauliflower

How to make veggie sandwich:

Toppings:1/2 c. each: green onion, tomato, broccoli, green or red pepper, mushrooms, carrot, black olives and cauliflower Unroll the rolls and press seams together in pan and bake 8 to 12 minutes at 350°.

Mix together the cream cheese, mayo, sour cream and dry dressing. After baking dough, cool to room temperature. Top with cream cheese mixture. Sprinkle on finely chopped veggies. Top with 3/4 to 1 cup grated Cheddar cheese. Cover with Saran Wrap and gently press down to hold goodies on. Chill and slice.

Pans: For a 13 x 9-inch pan, use 1 package rolls and half of recipe mixture. For jelly roll pan, use 1 1/2 packages of rolls and 3/4 recipe mixture. For cookie sheet, use full recipe.

Recipe categories: Lunch/snacks, Vegetarian, Sandwich.

Rating:

3.9

Average rating: 3.9, total votes: 8

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