I made these colorful snacks for my school’s kick-off picnic and staff meeting (school starts for the boys and I on September 4th)
What you need:
Two packages refrigerated crescent rolls
Two 8 oz. packages cream cheese, softened (I used Neufchatel — softer AND lower in fat)
2/3 cup salad dressing (I used Miracle Whip original)
1 cup each, finely chopped, of your choice fresh veggies. (I used red pepper, broccoli, and carrots). Refrigerate until served.
1 package Hidden Valley Farms Original Ranch dressing (DRY)
Preheat oven to 350 — roll out crescent roll dough (without separating into triangles) to just fit a jelly roll pan. (I ended up with some left over after piecing bits together to fill pan). Use a fork to poke holes all over the rolled dough, to prevent bubbles and air pockets during baking. Bake for 10 minutes or until beginning to turn golden. Allow crust to cool.
Blend together the cream cheese, salad dressing mix, and salad dressing. Using a rubber spatula, spread the mixture evenly over the cooled crust.
Loosely distribute the veggies across the “pizza”. Gently press the veggies into the cream cheese mixture. Slice into small bars with a pizza cutter (and knife, for the edges).