Recipe for Open-faced Vegetable Sandwich from the Sandwiches section.
Open-Faced Vegetable Sandwich2 cans crescent rolls
16 ounces cream cheese
1 cup mayonnaise
1 package dry Ranch dressing
Vegetables, chopped Unroll and place crescent rolls flat in jellyroll pan. Pinch edges together and bake according to directions. Let cool. Mix cream cheese, mayonnaise and Ranch dressing and spread on cooked rolls. Chop 5 vegetables (broccoli, cauliflower, squash, cucumbers, carrots, etc.) and press into cream cheese mixture. Garnish with olive slices and slice in squares. Refrigerate for at least 2 hours before serving. Keep refrigerated.
We hope you enjoy your freshly made Open-faced Vegetable Sandwich. This recipe came from Sandwiches's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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