Makes 18-24 Slices

2 packages crescent rolls

1 lg (16 oz) tub sour cream

2 green bell peppers

1 orange bell pepper

1 yellow bell pepper

Broccoli, fresh- 1 bunch (use flowerets’ only)

Celery- 5 stalks

Olives- 1 can, black, sliced

Cream Cheese- 1 pkg (softened)

Shredded cheese – 1 pkg

1 Tbls mayo or ranch dressing

(You can use any veggies that you like)


Lay crescent rolls flat on a baking sheet 11×19 and bake according to directions on the package. Cool. Mix cream cheese with the mayo or ranch and sour cream. Make it soft enough to spread over the crescent rolls after they have cooled. Then spread over crescent rolls. Next spread half of the shredded cheese on top of the cream cheese mixture.

Chop all of your vegetables. Sprinkle on top of the shredded cheese. Then cover with remaining shredded cheese. Place in refrigerator until nice and cold. Then cut into squares & enjoy.