Crescent Roll Veggie Ring (two different ways)

Idea #1 (Idea #2 below)
1 (8oz) package crescent rolls

• 2 cups fresh chopped broccoli
• 3/4 cup chopped onion
• 3/4 cup chopped green bell pepper
• 1 & 1/2 cups shredded Cheddar cheese
• 1/2 cup mayonnaise
• 1 tablespoons Dijon-style prepared mustard
• salt and pepper to taste
• 1/8 tsp garlic powder
• 1/8-1/4 tsp dill weed

Preheat oven to 400'

1. Separate dough into triangles.  Arrange triangles on a large baking sheet with wide ends overlapping in the center and points toward outside. (There should be a 5 inch diameter opening in center.) 

2. In a medium bowl mix the remaining ingredients and stir.  

3. Scoop the mixture of vegetables on the thick part of the crescent rolls. 

4. Take the point of the triangles and pull up and over the vegetables and tuck under the thicker part of the crescent rolls. The vegetables will not be completely covered. 

5. Bake for about 25 minutes, or until golden brown.  Serve warm. 

Idea #2

2 cups chopped cooked chicken -we used to the vegetarian chicken, find it in the freezer section. However, we stopped using all soy protein substitutes. But this is still a great recipe
2 packages (8 oz) refrigerated crescent rolls
¼ cup chopped pitted black olives
1 cup shredded cheddar and Monterey Jack cheese
1 can (4 oz) diced green chilies
½ cup mayonnaise
1 tablespoon Southwestern Seasoning Mix 
2 firm tomatoes, seeded and chopped
1 lime, squeezed to measure 1 tsp
1 garlic clove
2/3 cup finely crushed corn tortilla chips
1 cup salsa, mix in or serve with ring after baked. 


Preheat oven to 375' 


Follow above directions #1 - #5 

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