- 2 can crescent rolls pressed into a 11x17 pan, sprayed w/non-stick spray. Bake 350 oven for 8-10 minutes or lightly brown.
- 3/4 C mayo (1/3)
- 1/2 C sour cream (1/4)
- 8 oz cream cheese (1)
- 1 envelope ranch dressing (1/2)
Spread mixture over cooled crust and sprinkle with 3/4 (1/2) cups of each: green pepper, green onion, tomatoe, broccoli, carrots, cauliflower, & shredded cheese.
Cover w/saran wrap and refridgerate and serve at room temperature.