2 cans (8 count) crescent rolls
12 oz. soft lite cream cheese
1 pkg. Original Ranch (dry salad dressing)
Chopped vegetables of your choice: (green onions, tomato, fresh broccoli tops, cauliflower, grated carrots, green pepper)

Spread crescent rolls flat. Pinch seams firmly together on a 9x13 cookie sheet. (Makes a dough crust.) Bake at 350 degrees for 10 minutes or until golden brown. Cool.

Combine cream cheese and Ranch Dressing until smooth and soft. Spread on top of baked, cooled crust.

Combine veggies and put over top. Cover with plastic wrap. Push veggies into cheese mixture. Chill. Cut and serve. Yields 24 appetizers.