Crescent Ranch Vegetable Pizza

Submitted by Mary

This recipe has been in my family for years and used for many parties. It is very colorful, easy to make and a hit with even the children.

Prep Time: 30 minutes (ready in 3 hours)
Makes: 32 appetizers

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls
1 (8 oz) cream cheese
1 package Hidden Valley Ranch mix
Chopped fresh vegetables – broccoli, cauliflower, tomatoes, green peppers, celery, carrots

Heat oven to 375 degrees F. Unroll both cans of the dough; separate into 4 long rectangles. Place rectangles on ungreased cookie sheets; press in bottom and up sides to form crust.
Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.

While crust cools, in a small bowl mix together the cream cheese and the Ranch mix. You can also use a Cuisinart to blend if cream cheese not soft enough. With a spatula, cover the top of the crust with the Ranch dip as you would put sauce on a pizza. Sprinkle the vegetable toppings onto the pizza in this order: cauliflower, broccoli, carrots, celery, green peppers and tomatoes.
Cut into small rectangles and place on a serving tray.

Can be made a day before a party and keeps for several days afterwards.