Ingredients
24
24 servings
- •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
- •0.5 cup chopped red bell peppers
- •0.5 cup chopped green bell pepper
- •0.5 cup fresh broccoli, chopped
- •0.5 cup chopped green onions
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Roll out crescent rolls onto a large nonstick baking sheet. Stretch and flatten to form a single rectangular shape on the baking sheet.
- Bake in the preheated oven until golden brown, 11 to 13 minutes. Allow to cool.
- Mix cream cheese with 1/2 of the ranch dressing mix in a medium bowl; add more dressing mix to taste. Spread mixture over cooled crust.
- Arrange carrots, bell peppers, broccoli, and green onions on top. Chill in the refrigerator for about 1 hour. Cut into 48 bite-sized squares to serve.
Nutritional Facts
Per 24 servings
- Calories: 75
- Carbohydrate: 6g
- Fat: 5g
- Fiber: 1g
- Protein: 2g
- Sugar: 1g
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