CRESCENT ROLL VEGGIE BARS

Tina Nelson

2 (8-oz.) pkg. refrigerated crescent rolls

2 (8-oz.) pkg. cream cheese

1 c. mayonnaise

1 (1-oz.) pkg. powdered Original Ranch dressing mix

½ c. grated broccoli

½ c. grated cauliflower

½ c. grated carrots

½ c. finely chopped tomatoes (seeds removed)

½ c. chopped scallions

Preheat the oven to 350°F. Unroll the crescent rolls onto a nonstick baking sheet, separating the dough and arranging it in a single layer covering the entire baking sheet. Press together the perforations, and then using a fork, prick the dough all over. Bake the dough for 10 minutes until golden brown then remove it from the oven and allow it to cool completely. In a medium bowl, combine the cream cheese, mayonnaise and ranch dressing mix. Using a mixer, blend the ingredients until smooth and creamy. Spread the cream cheese mixture evenly onto the cooled sheet of crescent rolls.

Sprinkle the grated broccoli, cauliflower, carrots, ...