A sneaky way to get veggies into the party.

Ingredients:

• 2 (8 ounce) packages refrigerated crescent rolls
• 2 (8 ounce) packages cream cheese, softened
• 1 c mayonnaise
• 1 (1 ounce) package dry Ranch-style dressing mix
• 1 c fresh broccoli, chopped
• 1 c chopped red bell pepper
• 1 c shredded carrots
• 1 c shredded Cheddar cheese

Directions:

1. Preheat oven to 375°.
2. Roll out the crescent roll dough onto a 10×15 inch baking sheet, and pinch together edges to form the crust.
3. Bake crust for 12 minutes in the preheated oven.
4. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
5. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing.
6. Spread the mixture over the cooled crust.
7. Arrange broccoli, red bell pepper, shredded carrots, and Cheddar cheese over the cream cheese layer.
8. Press lightly into cream cheese.
9. Chill for one hour.
10. Cut 8 x 10 (1 ¼ “ x 1 ½ “ ) and place on serving tray.

Serves: 80 pieces

Source: Mary Kay Fry (long before Pillsbury and Hidden Valley did it.)