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These are so simple, and SO good! You can switch out the vegtables depending on what you like, but every combination I have made so far has been great. Every time I have people over I serve these, and they are always the first to go!


  • 1 (8 ounce) package refrigerated crescent rolls
  • 1 (8 ounce) package cream cheese, softened
  • 1 (1 ounce) package Ranch-style dressing mix
  • 2 carrots, finely chopped
  • 1/2 cup chopped red bell peppers
  • 1/2 cup chopped green bell pepper
  • 1/2 cup fresh broccoli, chopped
  • 1/2 cup chopped green onions


  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll out crescent rolls onto a large non-stick baking sheet.
  • Stretch and flatten to form a single rectangular shape on the baking sheet.
  • Bake 11 to 13 minutes in the preheated oven, or until golden brown.
  • Allow to cool.
  • Place cream cheese in a medium bowl.
  • Mix cream cheese with 1/2 of the ranch dressing mix.
  • Adjust the amount of dressing mix to taste.
  • Spread the mixture over the cooled crust.
  • Arrange carrots, red bell pepper, broccoli and green onions on top.
  • Chill in the refrigerator approximately 1 hour. Cut into bite-size squares to serve.

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