Savoury Vegetable Squares

This appetizer is colourful, flavourful and loaded with fresh vegetables! ...MORE + LESS -

2 cans (each 235 g) Pillsbury* Crescents

1 pkg (250 g) cream cheese, softened

1/2 cup (125 mL) mayonnaise

3 tbsp (45 mL) dry vegetable soup mix

2 tbsp (25 mL) horseradish sauce

1/4 tsp (1 mL) pepper

1 cup (250 mL) chopped tomatoes

1/2 cup (125 mL) each chopped green pepper, green onion, cucumber

1/4 cup (50 mL) each chopped fresh parsley, sliced olives

1 cup (250 mL) chopped broccoli

1/2 cup (125 mL) each chopped red pepper, chopped mushrooms

Hide Images

1

Heat oven to 375°F (190°C).
2

Separate dough into 4 long rectangles. Place rectangles crosswise into large ungreased baking sheet; press over bottom and up sides to form crust. Seal perforations. Bake for 12 to 14 minutes or until golden brown. Cool completely.
3

Combine cream cheese, mayonnaise, soup mix, horseradish and pepper; blend until smooth. Spread evenly over cooled crust.
4

Combine ingredients from topping option #1 or topping option #2; spread over cheese. Chill well before serving. Cut into 48 pieces.