From My Kitchen To Yours



2 pkgs of crescent rolls, the flat sheets if you can find them, otherwise the perforated roll sheets.
2 – 8 oz boxes of cream cheese – softened
1 cup of your favorite mayonnaise
1 packet of Ranch dressing mix, more if you want, but it can overwhelm the taste
1 cup of finely diced onion
1 cup of finely diced cauliflower
1 cup of finely diced broccoli
1 cup of seeded and diced tomatoes
1/2 cup of shredded or diced carrots
Any other veggies of your choice, if desired
1/2 cup of shredded cheddar cheese, optional


Preheat oven to 375 degrees
1 large sized cookie sheet
Open, unroll, and spread and flatten the rolls of crescent dough. Pinching the perforations together to make one big sheet, if you couldn’t find the unperforated flat sheets.
Then pat the two sheets of crescent rolls together on a cookie sheet, rolling up a small lip.
Bake at 375 for 10-15 minutes.
Whip the cream cheese, mayonnaise and ranch dressing together with a hand mixer.
Liberally spread the mixture on the cooked, and COOLED crescent roll crust.
In a large bowl gently mix together all of the veggies and shredded cheese, if you are using the cheese. Then top the cream cheese, mayonnaise and ranch dressing topping with the vegetable and cheese mixture.
Using the palm of your hand, gently press the vegetable mixture into the cream cheese mixture.
This will help when it’s time to slice or cut them.
Cover loosely and chill for several hours, or overnight. Cut into squares and serve.
Tastes even better the next day.


You may change or adjust the quantity or the types of vegetables you use, but this is my favorite combination.
You could even add crumbled, cooked bacon pieces, if desired