Here’s a fun way to use up leftover chopped veggies. It’s a cinch to prepare and you can change the mixture to suit your kids’ tastes. It’s always popular at special events and tastes just as good the next day.
—HEATHER AHRENS COLUMBUS, OH
PREP: 20 MIN. • BAKE: 10 MIN. + COOLING • MAKES: 15 SERVINGS
1 tube (8 ounces) refrigerated crescent rolls
1 1/2 cups vegetable dill dip
2 medium carrots, chopped
1 cup finely chopped fresh broccoli
1 cup chopped seeded tomatoes
4 green onions, sliced
1 can (2 1/4 ounces) sliced ripe olives, drained
1. Unroll the crescent dough into one long rectangle. Press onto the bottom of a greased 13x9-in. baking pan; seal seams. Bake at 375° for 10-12 minutes or until the dough is golden brown. Cool completely on a wire rack.
2. Spread dip over crust; sprinkle with the carrots, broccoli, tomatoes, onions and olives. Cut into squares. Refrigerate leftovers.