1 (8oz)reduced-fat crescent rolls
1 (8oz)reduced-fat cream cheese
1 envelope ranch salad dressing
2 Tbs nonfat milk
1/2 c chopped broccoli
1/2 c chopped carrots (or you can use the shredded)
1/2 c chopped red sweet peppers
1/2 c chopped fresh mushrooms

Unroll cresent roll dough into a long rectangle.
Press onto a bottom of a 13x9pan coated w/pam.
seal seams and preformations.
Bake at 375 for 11 minutes or until golden brown.

Cool completely.

Beat the cream cheese and salad dressing and milk til smooth.
Spread over crust.
Sprinkle with Vegetables.
Cover and refrigerate at least 1 hour

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Avoid Fruits~N~Nuts....you are what you eat!!!

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Jennifer

Money must be managed first, spent later -Mary Hunt