2 cans reduced fat crescent rolls 2 8oz 1/3 less fat cream cheese 3/4 cup miracle whip light 1/2 cup fat free sour cream 1 package ranch salad dressing 1 cup cauliflower, chopped fine 1 cup broccoli, chopped fine 1 cup bell pepper, chopped fine 1 cup fresh tomato, chopped fine 1 cup carrot, shredded 1 cup shredded cheese
Roll out or stretch crescent rolls on cookie sheet. Bake for 12 minutes in a 350 degree oven or until lightly browned. Do not get too brown. Let cool. Soften cream cheese and add miracle whip, sour cream and package of ranch style dressing. Mix well and spread evenly over cooled crust. Chop all vegetables finely, but do not use a food processor. Mix all veggies together and spread evenly over the filling. Top with shredded cheese. Cover with plastic wrap and press into topping so it will remain firm. Refrigerate at least 4 hours before serving. Can be made the day before.