This recipe was quite the "fad" in the late 1970's. It stays new because you can choose different veggie combinations.
(Of course, anything made with crescent rolls has got to be good).
2 cans biscuit dough -- canned, crescent
12 ounces cream cheese - fat free -- softened
1 cup mayonnaise - low fat
1 package ranch salad dressing -- dry mix
raw veggies -- chopped
broccoli, cauliflower, bell pepper,
carrots, radishes, green onion
Place crescent roll dough on large cookie sheet. Bake according to manufacturers directions until browned. Mix together cream cheese, mayonnaise, and dressing mix. Spread on cooled crust. Top with chopped veggies. You can also use other veggies, bacon bits or shredded cheese.
