2 cans (8 oz each) crescent dinner rolls
1 package (8 oz) cream cheese, softened
1 packet ranch dressing mix
1 to 2 cups chopped fresh vegetables. I used broccoli, cauliflower, red bell peppers, carrotts and onions
Heat oven to 375°F.
Unroll both cans of dough. In an ungreased cookie sheet. press dough into the bottom of the pan and up the sides to make a crust. Bake 13 to 17 minutes or until golden brown. Cool completely
In small bowl, mix cream cheese, and ranch powder. Spread over crust. Top with
vegetables. Cut into squares and serve. Makes about 32 squares