One of my favorites for summertime. I used to make this in college to take to my friends house when we would go swimming (ah the college days!) it’s super easy to make and you can custom the vegetables with whatever you like!
Let’s get started!
1 tube of refrigerator crescent rolls
1/2 block of cream cheese – softened
3T of fresh parsley – chopped small
- Preheat the oven to 350° as directed on the crescent roll package instructions. Spread crescent rolls across the cookie sheet and sealing the cuts between each of the rolls. Bake according to crescent roll package instructions.
- Take out and let completely cool. In a medium-sized bowl, add softened cream cheese, seasonings and fresh parsley; stir until fully mixed.
- Chop all veggies very small, I like to pulse through my food processor.
- Spread cream cheese mixtures all over crescent roll. Add chopped mixed veggies. Cut into equal squares and serve.
Eat Till It Hurts Friends!