| | Directions | | Press crescent rolls into a 9x13 pan, closing seams. Bake by directions on can; cool. Combine cream cheese, sour cream, mayonnaise and Ranch mix. Spread over crust. Sprinkle vegetables and layer onto crust. Last sprinkle on cheese. Refrigerate until serving time. For a jelly roll, use 2 cans of crescent rolls and double the Ranch spread. 3 recipes of the Ranch spread are needed for 2 jelly roll pans. |
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| Ingredients | | - |  | 1 can Crescent rolls |
| - | | 8 ounces cream cheese, softened |
| - | | 8 ounces Sour Cream |
| - | | 1/2 cup Mayonnaise |
| - | | 1 package dry ranch dip mix |
| - | | 1 cup broccoli, chopped fine |
| - | | 1 cup cauliflower, finely chopped |
| - | | 1 cup carrots, shredded |
| - | | 5 green onions, diced |
| - | | 2 cups shredded cheddar |
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