2 Cans Refrigerated Crescent Roll Dough
2- 8 oz. Pkg Cream Cheese, Softened
1 Envelope Buttermilk Ranch Style Salad Dressing
1/2 C. Mayonnaise
1 Tbsp. Milk
1/2 C. Each-- Finely chopped Broccoli, Cauliflower, Celery, Shredded Carrots, Radishes, Onion, or whatever veggies you like (I might have used green peppers, broccoli, and cauliflower at M & M...can't remember).
1 C. Grated Cheddar or Mozzarella Cheese (I used Cheddar)
1 C. Chopped Tomatoes-(I add these on top of the cheese just before serving)
Unroll 2 cans of dough and arrange on large cookie sheet. Press edges of dough together to form a solid layer. Bake at 350 degrees for 10-12 minues. Cool.
Combine: Cream cheese, salad dressing mix, mayo, and milk. Beat until smooth. Spread creamed mixture on cooled crust. Sprinkle vegetables evenly over cream cheese layer. Top with grated cheese. Chill until served. Add tomatoes just before serving. I use cherry or grape tomatoes-quartered.