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Results 11 - 20 of 46 for veggie squares
Preheat oven to 350°F. Grease and flour and a loaf pan 13x9x2-inch, or three 8-inch or two 9-inch round layer pans. In a large mixing bowl, ...
12. VEGGIE SQUARES
Pat out crescent roll dough and pinch separations together (you can use 2 cookie sheets). Bake at 375 degrees for 10 minutes until golden ...
13. VEGGIE SQUARES
Food processor works well for ... crescent rolls into squares, not triangles and cover ... cooled dough. Sprinkle veggies on top and press down ... hours. Cut into squares.
14. VEGGIE SQUARES
Chop vegetables finely. Place crescent ... paper and gently press vegetables into ream cheese mix. Sprinkle on cheese and cut into small squares!
15. VEGGIE SQUARES
Use ungreased 11x17 cookie sheet. ... BAKE AGAIN. Refrigerate at least 1 hour, then cut into 1-inch squares to serve. Refrigerate any leftovers.
16. VEGGIE SQUARES
Grease 12 x 17 inch ... Cut all vegetables in very small cubes. Sprinkle on top of cheese mixture. Chill. Cut into squares. (Great for Parties!)
17. VEGGIE SQUARES
Spread on cookie sheet and ... sour cream and onion soup mix. Spread on cool crust. Put on vegetables. Press down with tin foil. Cut into squares.
CRUST: Unroll crescent rolls and ... topping; follow with shredded cheese. Cut into squares. Refrigerate until ready to serve. Yield: 32 servings.
19. VEGGIE SQUARES
Unroll crescent rolls on a ... rolls. Then sprinkle Cheddar cheese on top and press down. Refrigerate for 4 hours. Cut into 48 squares and serve.
20. VEGGIE SQUARES
Bake crescent rolls on a cookie sheet press out flat. Cool. Mix cream cheese, mayonnaise, and Ranch dressing. Spread on top of rolls. Top ...
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