(8 ounce) package refrigerated crescent rolls
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package ranch dressing mix
2 carrot, finely chopped
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup fresh chopped broccoli
1/2 cup chopped green onions
Preheat oven to 375 degrees F (190 degrees C).
2 Roll out crescent rolls onto large non-stick
baking sheet. Stretch/flatten to form rectangular
shape on sheet. Bake 11 to 13 minutes, or until
golden brown. Allow to cool.
3 In medium size mixing bowl, beat cream cheese
until softened. Mix in 1/2 to the whole package
of ranch dressing mix, according to your taste.
Spread the mixture over the cooled crust. Arrange
carrots, bell peppers, broccoli, and green onions
over the top of the crust. Refrigerate for 1 hour.
4 Cut into bite-sized squares, and serve.
48 pieces - 24 servings 2 POINTS per serving (2 squares
Per serving: Calories
75, Protein 2g, Total Fat 5g, Sodium 162mg, Cholesterol
15mg, Carbohydrates 6g, Fiber 1g