Ingredients
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2 (8 ounce) packages refrigerated crescent dinner rolls
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2 (8 ounce) packages cream cheese, softened
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2 carrots, finely chopped
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1/2 cup red bell pepper, finely chopped
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1/2 cup fresh broccoli, heads finely chopped
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1/2 small onion, finely chopped
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1 cup black olives, finely chopped
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1/2 cup green bell pepper, finely chopped
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1 cup taco sauce (I use Ortega Thick And Smooth Med (hot)
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1 (1 1/4 ounce) packet taco seasoning mix
Instructions
- Preheat oven to 375.
- Roll out crescent rolls onto a lg. non-stick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake 11-13 minutes in the preheated oven, or until golden brown. Allow to cool.
- Place cream cheese in a med. bowl. Mix cream cheese with taco seasoning mix and taco sauce. Adjust the amount of taco seasoning mix, to taste.
- Spread the mixture over the cooled crust.
- Arrange carrots, bell peppers, broccoli, onion and black olives on top. Press down with hands.
- Chill in the refrigerator approximately 1 hours.
- Cut into bite-size squares to serve.