This has been one of my go-to appetizers for quite some time now. The first time I made this was for a work Christmas party and I made it in the shape of a wreath. Usually though, I just serve it on a platter like I did at our Christmas Cookie Exchange party. I love the flakey crescent base and trio of vegetables. I generally top it with broccoli, cauliflower, and tomatoes, but you could change it up and add your favorite vegetables. I think it would be great with sweet red pepper too. Even though I don’t have a party coming up, I think I need to make this again soon. It makes for a nice, light dinner, and is also a great way to get the kids to eat their veggies!
2 tubes (8 ounces each) refrigerated crescent rolls
1 package (8 ounces) cream cheese, softened
1/2 cup Ranch dressing
chopped fresh broccoli florets
1. Preheat oven to 375°F. Remove crescent dough from packaging (do not unroll). Cut each tube into 16 slices. Arrange on an ungreased pizza pan. Bake for 8-10 minutes or until golden brown. Allow to cool.
2. In a small bowl, mix the cream cheese and Ranch dressing together until smooth. Spread over crescent slices.
3. Top with broccoli, cauliflower, and tomatoes.
Source: adapted from Taste of Home