Ingredients:

  • 1 tube (8 oz) refrigerated crescent roll dough
  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 tbsp dry vegetable soup mix
  • 1 cup red bell pepper, finely diced
  • 1/2 cup red onion, finely diced
  • 1/2 cup Roma tomatoes, seeded and diced
  • 1/2 cup broccoli florets, finely chopped
  • 1/4 cup black olives, sliced
  • 1 cup shredded sharp cheddar cheese

Instructions:

  1. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough and press it evenly across the pan to form one large rectangular sheet.
  3. Bake for 12–15 minutes until the edges are golden brown and the center is firm.
  4. Transfer the crust to a cooling rack and let it cool completely for 30 minutes.
  5. In a medium bowl, combine the softened cream cheese and mayonnaise.
  6. Stir in the vegetable soup mix until the mixture is pale yellow and completely smooth.
  7. Pulse the diced vegetables quickly in a food processor to ensure uniform, small pieces.
  8. Spread the cream cheese mixture evenly over the cooled crust using an offset spatula.
  9. Sprinkle the diced vegetables and shredded cheese over the top, pressing lightly into the spread so they adhere.
  10. Chill in the refrigerator for 15 minutes before slicing into 24 small squares.