- 2 cans Crescent Rolls
- 1 cup Mayonnaise
- 1 package Dry Ranch dressing
- 1 8 oz package softened Cream Cheese
- 1 medium onion chopped fine
- 1 bunch of broccoli & 1/4 stalk celery chopped fine
- 2 – 4 carrots grated
- Press out crescent rolls into bottom of cookie sheet (11 1/2 x 17 1/2) – it will be paper thin
- Bake at 375 degrees for 8 – 9 minutes (until done)
- Combine mayonnaise, dry ranch dressing, cream cheese, and onion – spread mixture over cooled, baked crescent rolls
- Top with chopped veggies, and refrigerate overnight. Cut into bite sized squares to serve
