Ingredients:
2 pkgs. crescent rolls
2 (8 oz.) pkgs. cream cheese
1 env. Ranch House salad dressing mix
1 c. mayonnaise
3/4 c. green onions, finely sliced or red onion chopped (i only use 1/4 cup)
3/4 c. carrot, grated
3/4 c. chopped tomatoes
3/4 c. cauliflower, finely chopped
3/4 c. broccoli, finely chopped
3/4 c. ripe olives, finely chopped
Directions:
Place crescent rolls flat on a cookie sheet, pinch seams together, forming a crust. Bake crescent roll crust according to package instructions, then cool completely.
Mix cream cheese, Ranch House dressing and mayonnaise. Spread mixture over crescent rolls. Layer vegetables on top. Let sit in refrigerator until ready to serve. Remove wax paper and cut into small squares to serve.
**I don't always have all the vegetable so I don't always use all of them. And I just kind of guess on how much. I chop and then sprinkle on top until its covered as much as I want.
This sounds really good. This is my first visit to your blog, so I've taken some time to browse through your earlier posts. I'm so glad I did that. I really like the food and recipes you share with your readers. I hope you have a great day. Blessings...Mary
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