Confetti Squares

This recipe can be halved – but why? – I guarantee they will all be eaten - a family favorite!

2 tubes of pillsbury crescent rolls
2 bricks of philadelphia brand cream cheese (softened to room temp)
1 c. mayo
1 envelope hidden valley ranch salad dressing mix (dry)
1 c. mild cheddar cheese (fancy shred)
celery (2-3 stalks)
scallion (about 5-7)
mushroom (about 3-5)
carrot (about 2)
red and/or yellow bell pepper (about 1 bell pepper total)
broccoli (about 1 small head – just shave the floret tops to get teeny tiny dark green “balls” )

CHOP VEGGIES VERY FINE-THIS IS SECRET #1 TO SUCCESSFUL CONFETTI SQUARES!

Unwind crescent rolls and lay out flat on a shallow 11X14 baking sheet. Pinch the perforations together and shape to fit/cover the bottom of the pan. Prick generously with a fork to prevent bubbles forming when baked per package directions (something like 375 for 11-13 minutes - just til golden brown) and let cool.

Thoroughly mix softened cream cheese, mayo, and dry ranch dressing mix. Spread mixture evenly on cooled crust. Now starting with celery and continuing in the same order that the veggies are listed- sprinkle finely chopped veggies evenly onto crust spread with cream cheese mixture.

USING THE PALM OF YOUR HAND, PRESS EACH VEGGIE LAYER GENTLY INTO THE CREAM CHEESE MIXTURE AS YOU GO - THIS IS SECRET #2 TO SUCCESSFUL CONFETTI SQUARES!

Finally, sprinkle entire dish with finely shredded mild cheddar (also gently press the cheese onto the top of veggies) and ENJOY!

--Jeannie
Kalamazoo, MI