| | Directions | | Place crescent roll dough in flat layer in a 9 x 13-inch cookie pan. Bake according to package or until light brown at 350. Let cool. Blend mayonnaise, cream cheese (at room temperature) and dressing mix, with mixer. Spread on cooled rolls/crust. Top with vegetables such as broccoli, cauliflower, carrots and shredded cheddar cheese. Keep refrigerated. |
|
|
| Ingredients | | - |  | 2 packages crescent rolls |
| - | | 1/2 cup real mayonnaise |
| - | | 1 package cream cheese (8 ounce pkg) |
| - | | 1/2 package Hidden Valley ranch dressing mix |
| - | | 1/4 cup chopped broccoli |
| - | | 1/4 cup chopped cauliflower |
| - | | 1 shredded carrot |
| - | | 8 ounces shredded cheddar cheese |
| |
| |
