1package ranch dressing mix(such as Hidden Valley)
Assorted vegetables: broccoli, cauliflower, bell pepper, carrots, grape tomatoes, olives, green onion(about 5–6 cups total once chopped)
½cupcolby jack cheese
Instructions
Heat oven to 350°F. Unroll each tube of crescent rolls, and place side by side on a sheet pan. Pinch the two pieces of dough together to create one large piece of dough. Bake for 11–12 minutes, or until very light brown on top. Let cool.
While the dough is cooking and cooling, finely chop the vegetables into ½ inch pieces. Place any watery vegetables (such as tomatoes) onto a paper towel to drain.
In a large bowl, combine the cream cheese, mayonnaise, and ranch dressing mix. Beat with a hand mixer until smooth and creamy.
Spread the cream cheese mixture over the cooled crescent dough. Top with the finely chopped vegetables and cheese.
Notes
Substitute your favorite veggies for this, such as different colors of bell peppers, radishes, red onion, corn kernels (from corn on the cob), or even fresh herbs for the top. You can substitute sour cream for the mayonnaise, if you'd like. This recipe is best enjoyed on the same day that it's made. Refrigerate any leftovers (the crust will get soft in the refrigerator, however).