Servings: 15 Calories: 275 Equipment: Baking sheet 16″x12″, medium bowl, fork, spreading implement, knife for chopping veggies.
OVEN TEMP: 350 degrees.
2 Cans Crescent Roll Dough
1 C Miracle Whip
1 pkg dry ranch dressing mix
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Vegetables Chopped: Radish, broccoli, cauliflower, carrots, peppers, little onion, olives…
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2 C cheddar, shredded
Place crescent rolls in pan, spread out to form the crust. Bake at 350 degrees for ten minutes. Allow to cool, uncovered, for at least a half hour after removing from the oven.
Mix the Miracle Whip, cream cheese and the ranch mix in a bowl. Spread on the cooled crust. Add chopped veggies to the top of the cream cheese layer. Add shredded cheddar to the top of the veggies. Cut and serve.
Ok to refrigerate for up to three days, however, the crust will get soggy. Is best to make and serve day of.
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