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2 or 3 cans crescent rolls
2 (8 oz.) pkg. cream cheese
1 c. salad dressing
1/2 c. milk
1 pkg. Hidden Valley Ranch dressing
vegetables (broccoli, chopped green onions, bell pepper, cauliflower,
celery, etc.)
1 c. shredded Sharp Cheddar cheese

Pat out and bake crescent rolls. Mix together cream cheese, salad
dressing, milk and Ranch dressing; spread on bread. Top with
vegetables. Cut and eat.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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