Total Time
Prep 30 mins
Cook 10 mins

This is perfect for a summer afternoon with some Sangria!!!

Ingredients Nutrition


  1. Press crescent rolls flat on a cookie sheet.
  2. Bake as directed on package.
  3. Mix together cream cheese, mayo, and ranch dip pack.
  4. Chop up vegetables.
  5. Spread cream cheese mixture on baked crescent rolls.
  6. Put chopped up vegetables evenly over top.
  7. Sprinkle cheese on top of vegetables.
  8. Refridgerate 1 hour.
Most Helpful

This was well received at our New Years Day family potluck luncheon. I raided the salad bar at the grocery store so I didn't have to purchase large amounts of veggies and also discovered while shopping that Pillsbury now makes a single roll of Cresent Rolls (without the perforations) that makes it much easier to handle. I will make this again!

Chef KCColleen January 01, 2009

This is pretty tasty. I used the reduced fat crescent rolls and fat free cream cheese. Very good.

55tbird January 04, 2009

This turned out really well for something so simple! I did make a few changes though. After seeing my haphazard pile of veggies and imagining what my kitchen was going to look like after I sprinkled some of it on the pizza and most of it on the floor, I had an idea - I mixed the veggies into the cream cheese spread. It turned out to be very easy to keep everything together (though I missed out on the fancy layers) and I even had some left over to spread on bagels! Instead of using mayo and ranch mix, I just used about 3/4 cup of ranch dressing. I also added a little bit of garlic powder and salt to my spread. In the end I think I would have been happier with a firmer crust, I may try this with an actual pizza crust or something else in the future, but I really loved the concept and it's one that I will definitely try again. Thanks!

queenofeats September 08, 2008