| | Directions | | Preheat oven to 350°. Using a rectangular pan, roll crescent rolls out onto pan; flatten until dough reaches sides of pan. Bake for about 10-12 minutes, times may vary depending on your oven. Mix sour cream with ranch dip mix. In food processor, chop vegetables separately. You will want about a cup of each, according to preference. Set aside. Dough may be finished baking at this time, set on cooling rack. After bread cools, spread dip evenly. Next, layer vegetables as you desire. Top with shredded cheese and diced fresh tomato. |
|
|
| Ingredients | | - |  | 1 cup broccoli |
| - | | 1 cup cauliflower |
| - | | 1 cup carrots |
| - | | 1 package crescent rolls |
| - | | 16 ounces sour cream |
| - | | 1 package ranch dip mix |
| - | | 1 1/2 - 2 cup shredded cheese |
| - | | 1 tomato |
| |
| |
