Cream Cheese and Veggie Pizza!

Ingredients:
2 (8 oz) pkgs refrigerated crescent rolls
2 (8 oz) pkgs cream cheese, softened
1 C mayonnaise or salad dressing
1 (.4 oz) pkg dry buttermilk ranch salad dressing mix
4 C raw vegetables, cut-up(broccoli, cauliflower, carrots, celery...)
1 1/2 C cheddar cheese, shredded

Directions:
For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an un-greased 15x10x1 inch baking pan, pressing perforations to seal.

Bake in a 375 degree oven for 10-12 minutes or until golden. Cool the crust in the pan on a wire rack.

In a mixing bowl beat together the cream cheese, mayonnaise or salad dressing, and the dry dressing mix until well combined. Spread the cream cheese mixture over the cooled crust.

Top with assorted vegetables and sprinkle with cheese. Press lightly. Cover and chill for at least 1 hour or up to 24 hours. Cut into squares to serve. Store any leftover appetizers in the refrigerator. Makes 35 appetizer servings.

Directions (Ashley's Version):
Lightly smash all the crescent rolls, as evenly as possible, on the bottom and sides of a cookie sheet.

Bake for 10-12 minutes at 375, or until golden brown.

Take a 15-20 minute break.

Mix the mayo, dressing mix and cream cheese together and spread it all over the crust.

Dump all the veggies everywhere, sprinkle cheese on top, pat everything down a bit, wrap and store in fridge at least an hour before eating it, then keep it in fridge until it is gone.