Jill Dorrough
| 2 pkg crescent rolls 1 pkg ranch dressing powder 1 cup mayonnaise 1 cup sour cream 3/4 cup carrots, finely chopped 3/4 cup broccoli, finely chopped 3/4 cup cauliflower, finely chopped 3/4 cup tomatoes, finely chopped 3/4 cup green peppers, finely chopped 3/4 cup onions, finely chopped 1 1/2 cups shredded cheese Directions: Spread crescent rolls on bottom of cookie sheet to make a crust. Bake at 375 for 8-10 minutes. Cool. Mix ranch powder with mayo and sour cream. Spread over crust. Spread veggies and top with cheese. Chill 3-4 hours. Cut into small squares. |
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