Photo: Chad Montano
Estimated Nutrition (whole recipe, rough)
522
Calories
15g
Protein
38g
Fat
36g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 pack Crescent rolls
- 2 pack (8-oz) cream cheese
- 1 cup mayonnaise
- 1 pack Hidden valley Ranch Dressing
- Mix
- 3/4 cup vegetables or choose your favorites
- broccoli, cauliflower, tomatoes
- onion, peppers, and carrots
- =
Directions
1
1 Sprinkle grated cheddar and/or mozzarella cheese if you'd like.
2
2 Cover the bottom of a cookie sheet with rolls to make a crust.
3
3 Bake at 350 degrees for 8-10 min. or until light brown.
4
4 Cool 10 minutes.
5
5 Mix ingredients (except vegetables and cheese) until smooth.
6
6 Spread over cooled crust.
7
7 Finely chop vegetables and spread on cream cheese topping.
8
8 Sprinkle with cheese.
9
9 If you want to reduce the fat content, low-fat mayo and sour cream can be used.
Recipe sourced from
fandom