Cream Cheese And Vegetable Pizza Appetizer - cooking recipe

Ingredients

2 - 8 oz. pkg. refrigerated crescent rolls (8 rolls each)
2 - 8 oz. pkg. cream cheese, softened
1 c. mayonnaise*
1 0.4 oz. pkg. dry buttermilk ranch dressing mix
4 c. cut-up raw vegetables, such as broccoli, cauliflower, carrots, and celery
1-1/2 c. shredded cheddar cheese (6 oz.)

Preparation

For crust, separate crescent rolls into four 4-roll rectangles and press into the bottom and up the sides of an ungreased 15x10x1 inch baking pan, pressing perforations to seal. Bake in a 375 degree oven for 10-12 min. or until golden.
Cool the crust in the pan on a wire rack.
In a mixing bowl, beat together the cream cheese, mayo., and 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 servings.