1 tube (8 oz.) reduced-fat crescent rolls
1 package (8 oz.) reduced-fat cream cheese
1 envelope ranch salad dressing mix
2 Tbsp. fat-free milk
1/2 cup chopped fresh broccoli, cauliflower, carrots, green pepper, sweet red pepper, and mushrooms (or favorite veggies of choice)
1. Unroll crescent roll dough into one long rectangle. Press onto the bottom of a 13 x 9 inch baking pan coated with cooking spray; seal seams and perforations. Bake at 375F for 11-13 minutes or until golden brown. Cool completely.
2. In a mixing bowl, beat cream cheese, salad dressing mix and milk until smooth. Spread over crust. Sprinkle with vegetables. Cover and refrigerate for at least 1 hour before serving. Cut into 16 pieces.
Adapted from TasteOfHome