recipe submitted by my Assistant Director, Phoenix Grassnig
This recipe is a light, healthy snack by itself or something you can pair with a side of pasta.
Phoenix made this today for a group meeting she attended and it was devoured. Luckily she was able to save my husband and I a few pieces before it was gone! Good thinkin’ and that’s why of course she is the boss! Thank you Phoenix, it was fabulous AND it’s all gone…
2- refrigerated rolls of crescent rolls
16 oz. cream cheese
3/4 cup sour cream
1 packet of Ranch dressing mix in an envelope
3 roma tomatoes, cut up in very small pieces
1 small cucumber, cut up in to very small pieces with the skin on
1/2 bag of broccoli slaw (or more to your taste)
Mushrooms, cut up into small pieces, or crumbled
1 bag Shredded Colby Jack Cheese
Lay out crescent rolls on a rimmed cookie sheet, sealing seams together, making one full sheet and bake according to package directions.
While it’s baking, mix cream cheese, sour cream and ranch packet together. Set aside.
Cut up your veggies, set aside.
Allow “crust” to cool to touch
Spread the “sauce” over the crust when it’s cooled
And top with veggies, then cheese. Cut up into bite sized pieces and enjoy! YUMMY!