Before baking, preheat oven to 350°F / 180°C / Gas Mark 4
2 packages Crescent rolls
16 ounces Cream cheese
1 cup Mayonnaise
1 package Ranch Dressing Mix
3/4 cup thin sliced Cauliflower
3/4 cup thin sliced Carrots
3/4 cup thin sliced Green peppers
3/4 cup thin sliced Broccoli
3/4 cup thin sliced Onion
3/4 cup thin sliced Tomatoes
Level of Difficulty:
Cover the bottom of a cookie sheet with the crescent rolls to make a crust.
Blanch the cauliflower, carrots and broccoli in a pot of boiling water for 30 seconds and immediately submerge in a bowl of ice water. Drain.
Mix cream cheese, mayonnaise and ranch dressing mix until smooth. Spread over the crust. Arrange thin sliced vegetables on the cream cheese spread. Top with onions and tomatoes.
Bake at 350°F for 15 minutes or until crust is golden brown.