VEGGIE BARS 
2 cans crescent rolls
Soft cream cheese
1 pkg. California frozen vegetables, thawed
2 tomatoes, chopped
1 green pepper, chopped
4 or more fresh mushrooms, chopped
3/4 c. grated cheese (can use more or less)

1 tub lite, 1 tub pineapple, 1 tub chives and onion or any combination that you would like.

Cover bottom of a jelly roll pan with rolled out crescent rolls (there will be some left over; save or bake separately). Bake dough in a preheated oven at 350 degrees for 10 minutes or until light brown. Cool.

Mix all tubs of cream cheese together and spread over crust. Mix vegetables together and sprinkle over top of cream cheese. Sprinkle cheese over top of the vegetables. Refrigerate (preferably overnight).

Use cold or warm in oven until grated cheese begins to melt. Cut into bars to serve. Can use for snacks. These keep well, and are best if not stored in an airtight container.

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