2 cans refrigerator crescent rolls
2 (8 oz.) pkgs. cream cheese, softened
1 c. Hellmann's mayonnaise
1 pkg. dried Ranch dressing mix
Assortment of mushrooms, green peppers, celery, tomatoes, broccoli, red peppers, English cucumbers, carrots, cauliflower - 1/2 to 1 c. grated or chopped
Shredded cheese

Spread crescent roll dough in 2 lightly greased baking sheets or 1 (15 x 11 inch lightly greased baking sheet. Press seams together. Bake for 15 minutes at 350 degrees.

Mix together the cream cheese, mayonnaise and dried dressing mix and spread over the cooled crust. Place raw vegetables over on top. Sprinkle with shredded or grated cheese, if so desired.

Deane only uses 2/3 cup mayonnaise and lists the dressing mix as optional. Helen only use 1 (8 ounce) package of cream cheese and Janis only uses 1/2 cup mayonnaise and 2 teaspoons of prepared horseradish plus 1/8 teaspoon red pepper sauce in place of the dried ranch dressing mix.

Deane Alexander, Janis Fogle