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2 packages (8 ounces each) cream cheese, softened
1 cup mayonnaise
1 package (3/4 ounce) dry ranch seasoning
2 tubes crescent rolls
3 green onions
1/2 head broccoli
1/2 head cauliflower
1 green pepper
1 package (8 ounces) shredded Cheddar cheese
For filling: Mix together the cream cheese, mayonnaise and dry ranch seasoning; refrigerate overnight.
For crust: Lay the crescent rolls on a cookie sheet. Press seams to form crust. Bake per package directions.
Let cool while you get the vegetables ready.
For topping: Finely chop all of the vegetables separately. Now spread the cream cheese filling (room
temperature is best to spread with) over the cresent roll crust.
Sprinkle all the vegetables over the filling. Top it off with shredded cheese.