Ingredients:
2 pkgs. crescent rolls; one 8 oz. pkg. cream cheese; 1 packet dry Ranch style dressing mix; 3/4 C. mayonnaise; 1 C. grated Cheddar cheese; Chopped veggies (broccoli, bell pepper, carots, scallions, tomatoes, cauliflower, etc.); 6 slices crisp bacon, crumbled
Preparation:
Place crescent rolls on cookie sheet. Pinch perforations together and bake at 350 degrees until brown (about 10 to 15 minutes). In a bowl, mix cream cheese, dressing mix and add enough mayonnaise to make it spreadable. Spread on top of cooled crust. Layer chopped veggies on top and sprinkle with grated Cheddar cheese. Refrigerate several hours or overnight. Cut and serve.
