2 pkg. crescent rolls
1 envelope Ranch dressing
3/4 c. bell pepper
3/4 c. cauliflower
3/4 c. Cheddar cheese
2 (8 oz.) pkg. cream cheese
1 c. mayonnaise
3/4 c. carrot
3/4 c. broccoli
Lay out crescent rolls flat on baking sheet, pinch edges
together to form crust and bake at 350 degrees until lightly brown and
cool completely. Combine cream cheese, dressing and mayonnaise
and spread over baked crust. Finely chop bell pepper, carrot,
cauliflower and broccoli. Sprinkle over cream cheese mixture
and gently press. Cover with waxed paper and refrigerate
overnight. Before cutting, grate cheese and sprinkle over
vegetables and gently press. Cut into squares and serve cold.
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