1 can refrigerated crescent rolls (8)
1 cup mayonnaise
8 ounces cream cheese
1 package Ranch dressing mix
1/2 cup broccoli, chopped
1/2 cup cauliflower, chopped
1/2 cup carrots, chopped
1/2 cup mozzarella cheese, grated
Spread rolls onto bottom of cookie sheet. Seal edges. Bake until brown. Cool. Mix mayo, cream cheese, and dressing mix together. Spread on crust. Sprinkle vegetables and cheese on top. Cut into squares.
From Tami Hatfield Roye
