This is one of my favorite appetizers to bring to gatherings for a dish to pass. I don’t think I’ve found one person who  does not like this.

What you need:

• 2 containers of crescent rolls, I use Original
• 1 Block, 8 oz., of Cream Cheese
• 1/3 cup of Sour Cream
• 1 packet of Hidden Valley Ranch Dip mix
• 1/4 cup broccoli chopped
• 1/4 cup of tomato (I like cherry tomatoes for this) chopped
• 1/4 cup chopped green, yellow or red pepper
• 1/4 cup of Green Onion
• 3 tablespoons of Shredded Carrots
• 1/4 shredded sharp cheddar cheese

(Substitutions-You can substitue any of the vegetable above for any you prefer. These listed are my favorite together, however I have been to known to buy the ones on sale and use those as well.)

Start by creating your crust. You will lay out the crescent dough to make a flat surface on a cookie sheet, mimicking a rectangular pizza crust. Stick that in the oven at 350 degrees for 12 minutes.

While that is baking you can mix up your “sauce” and cut up your vegetables. The sauce consist of the Cream Cheese, Sour Cream and the Ranch pack. Mix altogether and chill while you’re waiting for your crust to finish baking.

Now you can start chopping your veggies. By the time you are done chopping your crust should be done. I let the crust cool for about 10 minutes and then you can spread your Cream Cheese mixture over the crust followed by the assorted veggies. I then top with the Shredded Cheddar Cheese.

Now it is complete! I like to let it chill for at least 1/2 hour before cutting and eating.