You may also like
Ingredients
- 1 pkg. crescent rolls
- 1/2 pkg. dry Ranch dressing (regular or fiesta)
- 1 (8 oz.) cream cheese
- 1/2 c. mayo
- 2/3 c. each of 5 veggies, chopped fine (carrots, celery, cauliflower, broccoli, radish, etc.)
Method
- Flatten rolls in an ungreased 10 x 15-inch cookie sheet and bake at 375° for 8 minutes or until lightly browned.
- Mix softened cream cheese, mayo and dry Ranch dressing.
- Spread on cool crust. Cut in 24 pieces and put veggies on top.
- (Use no fat cream cheese and no fat mayo and reduce fat grams from 7 grams per piece to 1.5 grams per piece.)
