2 large crescent rolls
1 cup mayonnaise
8 oz cream cheese
1 T chopped onion
1 T dill weed
1 T parsley flakes
Spread and press dough onto ungreased.
Bake 10 minutes according to oven temperature
on roll pkg or until golden brown; cool.
Mix mayonnaise, cream cheese onion,
dill weed and parsley flakes; spread on baked rolls.
Top with finely chopped vegetables, broccoli,
celery, green onions, radishes, carrots etc.
and ripe and green olives.
Cut into bars
Looks very pretty on a Buffet. Good appetizer as well.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (0g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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