Categories: Appetizers, Parties

Ingredients

• 1 tube Pillsbury refrigerated crescent rolls (preferably crescent roll sheet, if you use the perforated sheets you have to pinch all seams together.)
• -
• 4 ounces cream cheese
• 1 heaping tablespoon Helmans mayonnaise
• 1 1/2 teaspoon Ranch salad dressing dry mix
• -
• A combination of the following:
• red bell pepper
• green bell pepper
• yellow bell pepper
• orange bell pepper
• Broccoli flowerets
• Cauliflower tiny pieces

Directions

1. TIP: You can dice all the bell peppers in 1/4 inch pieces…mix together. Cut the broccoli into very tiny flowerets. Do the same with the cauliflower, I actually sort of shaved pieces of the cauliflower off with my knife. Mix all together in a bowl and put in fridge while you are making base.

2. Pre-heat oven to 375 degrees.

3. I unrolled the sheet of crescent roll dough onto a sheet of parchment paper on my cookie sheet. Using a rolling pin I rolled out the dough more thinly. (Might want to sprinkle just a tad of flour on top and bottom of dough.)

4. Place in pre-heated oven. (Instructions say to cook 7-9 minutes. THIS WAS NOT LONG ENOUGH. I cooled mine down and discovered my base was too soggy or soft. So I put back into the oven and baked about 10 more minutes…flipped the dough using a pancake flipper to help. Baked the underside another 5 minutes…then cooled. Your oven may be different. But you want a pretty crispy, crunchy base…sort of a cracker consistency, but don’t burn it.

5. While it is baking make your “topping”.

6. Spread evenly on cooled base, all the way to the edges.

7. Top with chopped veggies and using the palm of your hand press veggies gently down into the topping.

8. I used a pizza cutter to cut into bite size pieces, about 1 1/2 inch by 1 1/2 inch. I plated and put a piece of saran between “layers”.

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