| | Directions | | Press together crescent rolls on a cookie sheet. Bake as directed and let cool. Mix cream cheese, mayo, and ranch dressing well and spread onto cooled crust. Spread on dressing mixture. Lightly press veggies into dressing mixture; cover with wax paper. Chill overnight. Sprinkle with shredded cheddar cheese and cut. |
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| Ingredients | | - |  | 2 packages crescent rolls |
| - | | 2 packages cream cheese (8 oz pkgs) |
| - | | 1 cup mayo |
| - | | 1 package dry ranch dressing |
| - | | 3/4 cup scallions, chopped fine |
| - | | 3/4 cup broccoli, chopped fine |
| - | | 3/4 cup cauliflower, chopped fine |
| - | | 3/4 cup carrots, chopped fine |
| - | | 3/4 cup olives, chopped fine |
| - | | 3/4 cup green pepper, chopped fine |
| - | | 1 cup shredded cheddar cheese |
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