2 cans crescent rolls
16 ounces cream cheese at room temperature
1/2 cup sour cream
3/4 cup mayonaise
1 package ranch dressing mix
6 green onions finely chopped
1 green pepper finely chopped
2 roma tomatoes finely chopped
5-6 broccoli flowers finely chopped
5 -6 cauliflower finely chopped
10-12 baby carrots finely chopped.
press crescent rolls into jelly roll pan sealing seams.
Bake @ 350 for 10 - 15 minutes or until lightly browned. let cool.
combine cream cheese, sour cream, mayonaise and ranch dressing until smooth.
spread on top of baked crescent rolls.
Chop the veggies into very fine pieces and spread onto cream cheese mixture.
can use puff pastry -thaw at room temperature for 30 minutes - bake @ 350° for 10 - 15 minutes - pastry does shrink a bit so make sure to press it up the side of the pan - use 1 sheet in place of 2 cans of crescent rolls