Ingredients
1 brick (250 g) cream cheese, softened
1/2 cup sour cream or plain Greek yogurt
1/2 cup mayonnaise
1 box Sweet & Spicy Peach Jalapeno Cheeseball Mix
2 tubes (226 g) Pillsbury Crescent Roll
1 cup fresh broccoli, chopped
1 cup fresh red pepper, chopped
1 carrot, finely chopped
4 green onions, chopped
1 1/2 cups shredded cheddar cheese
Instructions
Preheat oven to 350°F.
Place cream cheese, yogurt, mayonnaise and Sweet & Spicy Peach Jalapeno Cheeseball Mix (both mix and topping) into a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside.
Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes
or until golden brown. Let cool.
Spread cream cheese mixture onto cooled crust. Top with cheese and veggies. Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
Products Used
