2 cans refrigerated crescent rolls
1 (8oz) package of cream cheese
1/4 cup sour cream
2 TBS. dry ranch dip mix
3 cups assorted veggie toppings
1 cup shredded chesse
- Unroll crescent rolls and pat into a 15 1/2 X 10 1/2 baking pan (jelly roll pan works good). Bake according to directions.
- Blend cream cheese, sour cream, ranch mix until smooth. Spread over cooled crescent rolls (like you are icing a cake)
- Sprinkle with desired toppings and top with cheese.
(I like to use green onions, red peppers,broccoli, shredded carrots, olives & cheddar cheese.)