Prep: 10 Mins Cook: 15 Mins
Unexpected company? These squares can get you out of a bind if you have refrigerated crescent rolls on hand. Toss vegetables together while the crust is baking; you'll have a colorful appetizer ready to serve at a moment's notice.

Veggie Cheese Squares


  • 1 package 8-count refrigerated crescent rolls
  • 8 ozs. cream cheese, softened
  • 2 tbls. mayonnaise
  • 1 tablespoon ORTEGA Salsa - Thick & Chunky (Medium)
  • 1 teaspoon dried dillweed
  • 1/2 cup peeled chopped onion
  • 1/2 cup chopped seeded green bell pepper
  • 1/2 cup chopped peeled carrot
  • 1/2 cup chopped rinsed mushroom
  • 1 1/2 cup grated cheddar cheese


Preheat oven to 375°F.

Roll dough out flat with fingers; pat dough into bottom of a 13x9x2-inch ungreased baking pan to form a flat crust. Bake according to package directions. Remove from oven; cool on a wire rack. Turn oven off.

Combine cream cheese, mayonnaise, salsa and dillweed in a small bowl; mix well.
Spread cheese mixture over crust. Set aside. Preheat broiler.

Combine onion, bell pepper, carrot and mushroom in a separate bowl; sprinkle over cream cheese. Top with cheddar cheese; broil for 5 minutes or until cheddar is melted. Remove from broiler, cut into squares, serve warm.

NOTE: This can be assembled ahead of time (keep refrigerated); save broiling for the last minute prior to serving.
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