Wednesday, July 31, 2013

Veggie Squares



1 tube (8 oz.) refrigerated crescent roll dough
16 oz. container spinach dip
1 carrot, shredded
1 green bell pepper, chopped
1 bunch green onions, sliced
2 medium tomatoes, seeded and chopped
1 can (2 1/4 oz.) sliced ripe olives, drained

Prepare a 9 x 13 baking pan with nonstick spray.
Unroll crescent dough and press into bottom of prepared pan, sealing seams.
Bake at 375* for 10 - 12 minutes until golden brown.
Cool completely in pan.
Spread spinach dip over crust.
Sprinkle evenly with chopped vegetables.
Cut into squares to serve.
Refrigerate leftovers.

About 12 servings


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