This colorful dish has long been one of my mother’s go-to Christmas party recipes, but my kids love it so much, I make it year round for a cold and crunchy lunch.
The little ones like to help chop up veggies and sprinkle on toppings. I like the fact that it’s so fast and easy to make and cram packed with vitamins.
- 2 packages (tubes) refrigerated crescent rolls
- 16 ounces cream cheese
- 1/2 cup mayonnaise
- 1 (1-ounce) package Hidden Valley Ranch seasoning packet
- ½ cup shredded cheddar cheese
- ½ cup chopped black olives (optional)
- ½ cup chopped broccoli
- ¼ cup chopped red bell peppers
- Preheat oven to 375 degrees F.
- Unroll the crescent rolls and press into a 10×15-inch pan making sure to seal any seams. Bake until puffed and golden brown, 11 to 13 minutes. Place the pan on a wire rack to cool completely.
- In a small bowl, stir together the cream cheese, mayo, and seasoning packet until completely combined. Spread in an even layer over the cooled crust.
- Top with the shredded cheese and finely chopped red bell peppers , broccoli, and olives.
- Refrigerate until ready to serve, then cut into small (approximately 2-inch) squares.
If you have any leftovers (we seldom do, unless I make a double batch), they will store well for several days in the refrigerator. You can stack them in a lidded container, but put a piece of waxed paper between the layers to keep them from sticking.