This recipe came from my cousin's ex-wife - - I really miss her food ;-) This dish in particular was always one of my favourites. Every single time I've made this appetizer it's always been a hit with kids and adults alike. I serve it in any season and you could adjust the toppings based on what's available at the market. I'll share with you my favourite version:Creamy Cheese & Vegetable Flatbread
- 2 packages Pillsbury Crescent Rolls
- 2 eight ounce packages light cream cheese (room temperature)
- 1 cup miracle whip (if using mayonnaise add a 1/2 tsp of sugar)
- 2 tsp fresh dill, chopped
- 1 tsp garlic powder
- 1 small onion, finely diced (yellow, white, sweet)
- 1 cup finely diced carrots
- 1 cup finely cut broccoli (I cut them into tiny florets - check out the picture)
- 1 cup finely cut cauliflower (cut similar to the broccoli)
- 1 cup diced green olives
- 1 cup aged cheddar cheese
Using hand beaters or a mixer, blend the cream cheese, miracle whip, dill, garlic powder and onion until smooth. Set aside.
It is important to finely chop all the toppings or else the bread won't be able to support them. You may find you need more or less of the measurements given.
Using a rubber spatula, evenly spread the cream cheese mixture onto the bread going right to the edges. Next, sprinkle on one topping at a time, ending with the cheese. To finish, take a piece of parchment or waxed paper, lay on top and press down so all the toppings stick into the cream cheese mixture and stay put.
For best results cover in plastic wrap and chill for a couple hours before serving. If you have however made this last minute, no problem, cut it up into small squares and eat it! I take 2 corners of the parchment paper that is lining the baking sheet while the flatbread is still on it and carefully slide it onto a cutting board. This makes it very easy to cut the flatbread evenly and doesn't scratch your pan.
Enjoy!
