Taco Bars
Lori Gunderson
ingredients
- 2 packages Crescent refrigerator dinner rolls
- 16 ounces cream cheese, softened
- 1 cup mayonnaise
- 2 teaspoon dill weed
- 1 cup lettuce, chopped
- 1 cup onions, chopped
- 1/4 cup black olives, chopped
- 1/4 cup mushrooms, chopped
- 1/2 cup tomatoes, chopped
- 1/4 cup green peppers, chopped
- 1/2 cup cheddar cheese, shredded
directions
- 1
Preheat oven to 375°.
- 2
Spread the crescent roll dough into a 12 x 15” pan and brown for 12 to 15 minutes.
- 3
Mix together the cream cheese, mayonnaise and dill weed. Spread on cooled crust.
- 4
Top with lettuce, onions, black olives, mushrooms, tomatoes, green pepper and cheddar cheese. Press toppings firmly into cream cheese mixture.
- 5
Refrigerate. Cut into small squares and serve.
Source: Wonewok Cookbook
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