3 cans of pillsbury crescent rolls
2-8 oz cream cheese
1-8 oz ranch salad dressing hidden valley
2 teaspoons basil
1 and 1/2 cups/shredded cheddar cheese
1 and 1/2 cups shredded mozzarella cheese
1 cup chopped green peppers
1 cup shredded carrots
1 cup broccoli flowerettes (small) very small!!
1 cup cauliflower flowerettes (small)
spread the crescent rolls out in the pan pushing dough together at the perforations and up on the side a little .. cover the pan evenly to make a crust
bake the crust for 12-15 minutes on 350 or until golden brown
remove and let the crust cool.. .. completely
mix cream cheese with salad dressing .... add the dressing to the cream cheese ... almost the whole bottle .... don't get the cheese too creamy ... you want it thick to spread ... add basil to the mixture ...
spread cream cheese on crust.. make sure to go to the very edges .....
top with the veggies and cheese evenly to make it
colorful refrigerate .this looks nice .
what i do after its done is put a baggie. on my hand and push down on it so
that it is more compressed holds together better .... i use a pizza cutter to cut it cut before you take it.. much easier.. ~ .
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