Ingredients
2 (8 ounce) cans pre-packaged refrigerated crescent rolls
8 ounces cream cheese, softened
1 cup sour cream
1 envelope ranch salad dressing mix
3 Tablespoons mayonnaise
3 cups finely chopped fresh mixed vegetables
1 cup finely shredded sharp cheddar cheese
Instructions
Pre-heat oven to 350 degrees F.
Line a 10″ x 15″ baking pan with the crescent roll dough, pressing the edges and perforations to seal together.
Place in oven and bake the crust for 12 minutes. Cool to room temperature.
In a medium sized bowl, beat the cream cheese until smooth. Add sour cream, ranch salad dressing mix and mayonnaise. Mix well.
Spread over the crust and sprinkle with the chopped vegetables and cheddar cheese.
Cut into 24 squares. Serves 12 or more. Refrigerate any leftovers.
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