An old school appetizer, recipe courtesy of our friend Traci.
2 cans refrigerated crescent roll dough
2 8-oz packages cream cheese, room temperature
1 package dry ranch dressing (Traci likes Hidden Valley)
2 teaspoons sugar
1/2 cup mayonnaise
1 cup broccoli, cut in small pieces
1 cup carrots, shredded,
1 cup green peppers, diced
1 cup cauliflower, cut in small pieces
1 cup cheddar cheese, shredded
Spread the crescent roll dough out on a large cookie sheet, covering the whole sheet and up the sides about 1/2 inch. Seal all the perforations. Bake at 375 10-15 minutes or until golden brown, then let cool. Mix cream cheese with dry ranch dressing, sugar and mayo. Spread mixture over cooled crust, then sprinkle with veggies and cheese. Slice into 2"x2" or 3"x3" squares and serve.