Ingredients
2
cans Immaculate Baking Co.™ refrigerated crescent rolls
1
package (8 oz) cream cheese, softened
1/2
cup ranch dressing
1/2
cup shredded carrot
1
cup small broccoli florets
3/4
cup quartered cherry tomatoes
3/4
cup quartered cucumber slices
1/2
cup chopped yellow bell pepper
3
medium green onions, sliced
Preparation
Heat oven to 350° F. Grease 15 x 10 x 1-inch pan with shortening or cooking spray. Unroll both cans of dough; separate into 4 long rectangles. Press in bottom and up sides of pan to form crust.
Bake 14 to 16 minutes or until golden brown. Cool completely, about 30 minutes.
In small bowl, mix cream cheese and dressing until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate up to 2 hours before serving. Cut into 8 rows by 4 rows.
