Cream Cheese And Vegetable Pizza Appetizer

Name: Cream Cheese And Vegetable Pizza Appetizer
Ingredients: 2 - 8 oz. pkg. refrigerated crescent rolls (8 rolls each); 2 - 8 oz. pkg. cream cheese, softened; 1 c. mayonnaise*; 1 0.4 oz. pkg. dry buttermilk ranch dressing mix; 4 c. cut-up raw vegetables, such as broccoli, cauliflower, carrots, and celery; 1-1/2 c. shredded cheddar cheese (6 oz.)

6 ingredients

6 steps

Ingredients

2 - 8 oz. pkg. refrigerated crescent rolls (8 rolls each)
2 - 8 oz. pkg. cream cheese, softened
1 c. mayonnaise*
1 0.4 oz. pkg. dry buttermilk ranch dressing mix
4 c. cut-up raw vegetables, such as broccoli, cauliflower, carrots, and celery
1-1/2 c. shredded cheddar cheese (6 oz.)

Directions

1

For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal. Bake in a 375 degree oven for 10-12 min. or until golden.
2

Cool the crust in the pan on a wire rack.
3

In a mixing bowl, beat together the cream cheese, mayo., and dry dressing mix until well combined.
4

Spread the cream cheese mixture over the cooled crust. Top with assorted vegetables and sprinkle with cheese.
5

Press lightly.
6

Cover and chill for at least 1 hour or up to 24 hours. Cut into squares to serve. Store any leftover appetizers in the refrigerator. Makes 35 servings.