can make a simple appetizer or a delicious make-ahead meatless supper
- 1 can 8 ounces refrigerated crescent rolls
- 1 container 15.5 ounces Marzetti Dill Vegetable Dip
- Veggies for topping - I used squash zucchini, onions, broccoli, cauliflower & carrots
- finely shredded cheddar cheese
Unroll the can of crescent dough and press in the bottom of an ungreased 9x13 cookie sheet to form a crust, pressing together the perforated edges. Prick dough lightly with a fork.
Bake at 375 for 10 minutes, watching carefully, until browned. Cool crust completely.
Spread the crust with the veggie dip, using as much as you like - I used right around 1/2 of the container. Layer the vegetables on top of the dip. Sprinkle with the shredded cheese, using as much or as little as you want - I probably used about 3/4 of a cup.
Cover loosely with saran wrap. Chill until ready to serve. Cut into squares.