Ingredients:
1 (8 ounce) cans refrigerated reduced-fat crescent rolls
1 (8 ounce) packages reduced-fat cream cheese
1 envelope ranch salad dressing
2 tablespoons nonfat milk
1/2 cup chopped broccoli
1/2 cup chopped carrots
1/2 cup chopped red sweet peppers
1/2 cup chopped fresh mushrooms ( You can also add most any fresh Veggie you like.)
Directions:
Unroll cresent roll dough into a long rectangle.
Press onto a bottom of a 13*9*2 pan coated with a non stick spray.
seal seams and preformations.
Bake at 375 for 11 minutes or until golden brown.
Cool completely.
In a mixing bowl, beat the cream cheese and salad dressing and milk until smooth.
Spread over crust.
Sprinkle with Vegetables.
Cover and refrigerate at least 1 hour.
Cut in to 16 pieces.
Servings: 16
Time preparation: 30 min.
Time total: 41 min.